【Tianjin】Stuffed crucian carp

Overview

Stuffed crucian carp is a traditional Tianjin dish made of crucian carp and pork. Having this dish on the Spring Festival table means better things, more auspiciousness, great wealth, and good fortune. This dish is made by slaughtering and washing live crucian carp, filling the cleaned fish belly with prepared pork stuffing, frying the fish until golden brown on both sides, and then simmering it slowly over low heat. The strong aroma of fish and meat stewed together is very unique, which is incomparable with fish or meat as a single ingredient. This dish is worth enjoying for both fish and meat lovers. There are two main points to consider when making this dish: First, choose materials: fresh crucian carp should be used, preferably reservoir fish. After buying the crucian carp home, keep it in the water for a few hours to let it eliminate all waste. The pork stuffing should be made with alternating fat and lean meat, with a little more lean meat, just 30% to 70%. The second is cooking: simmer over low heat to ensure the fish is fresh and tender and the meat filling is delicious.

Tags

• hot dishes
• home cooking
• aniseed
• cooking wine
• crucian carp
• egg liquid
• garlic
• oil
• onions
• pork
• sweet noodle sauce
• vinegar
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Keep live crucian carp in water for about 2 hours to allow the fish to spit out dirt.

   

2. 2 Wash the fish after killing it and drain the water.

   

3. 3 Prepare the pork filling with sesame oil, salt, cooking wine, soy sauce, green onion and ginger.

   

4. 4 Fill the fish belly with the prepared pork filling.

   

5. 5 Add sweet noodle sauce and soybean curd to the bowl and mix well

   

6. 6 Add sugar, salt, cooking wine, vinegar, soy sauce, and stir evenly to form a sauce.

   

7. 7 Coat the fish evenly in flour and fry in hot oil.

   

8. 8 After the fish is fried, push it to the edge of the pot, add the aniseed and stir-fry the onions, ginger and garlic until fragrant.

   

9. 9 Push the fried fish to the bottom of the pot, add the sauce, add an appropriate amount of water, cover the pot, bring to a boil over high heat, and simmer over low heat while gently pushing the fish in time to ensure that the fish and meat are evenly flavored.

   

10. 10 Collect the juice and the ingredients are cooked and ready to serve.