Cold crucian carp

Overview

Typical Sichuan flavor, the whole family loves it

Tags

• cold dishes
• home cooking
• chives
• crucian carp
• green garlic
• green onions
• millet pepper
• steamed fish with soy sauce
• garlic
• ginger

Ingredients

Steps

1. 1 Clean the crucian carp

   

2. 2 Pull a few knives from both sides of the crucian carp and stuff the fish belly with green onion and ginger

   

3. 3 Rub the fish body with a little salt to give the fish a base flavor

   

4. 4 Put the fish, washed fish roe, and fish soaks into the pot and steam over high heat for 10 minutes (after the water in the pot boils), then turn off the heat and steam for 5 minutes without uncovering the lid

   

5. 5 Chop the shallots, garlic, and millet pepper into small pieces. Use a larger amount. If you have leeks or garlic sprouts, you can also chop them into pieces. If you don’t have leeks at home, I added green garlic sprouts

   

6. 6 Add steamed fish soy sauce and a little chicken essence to all the ingredients

   

7. 7 Pour the original steamed fish soup into the ingredients, stir the sauce evenly, and then put it in the refrigerator to chill for a while (you don’t need to ice it)

   

8. 8 Just wait for the fish to cool down and pour the sauce over it