Homemade crucian carp with scallions
Overview
The fragrant scallion crucian carp is finally out of the pot
Tags
Ingredients
Steps
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After washing the crucian carp, pour an appropriate amount of Laobaigan into the belly of the fish, rinse it and then pour it out. Then rub the fish with an appropriate amount of pepper powder, ginger powder, thirteen spices, salt and cooking wine, and marinate for about fifteen minutes.
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Wash the sub-ginger, old ginger, etc. and set aside
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Cut off the tails of the peppers and wash them and set aside
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Cut the sub-ginger into shreds, cut the old ginger and garlic into granules, cut the pepper into small sections, cut the chives, coriander, and parsley into sections, and set aside the white scallions for later use.
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Heat the wok and pour in more oil than you normally would for cooking.
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After the oil is hot, place the crucian carp in the pan over medium-low heat and fry until golden brown on both sides.
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Take the fried crucian carp out of the pan and set aside
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Leave the base oil in the pot, add Sichuan peppercorns and sauté until fragrant, then add bean paste and stir-fry over low heat until red oil comes out.
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Add green onions and white scallions and stir-fry until fragrant. Add ginger and garlic particles and stir-fry until fragrant
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Add chili pepper sections and stir-fry until fragrant
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Add crucian carp and stir-fry evenly, simmer over low heat for one minute to absorb the flavor
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Add appropriate amount of water and bring to a boil over high heat
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After the water boils, add shredded ginger and cook for three minutes.
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Add the green onions and cook for two minutes
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Take out the crucian carp, simmer the fish soup over low heat for two minutes, then add parsley segments and a small amount of chicken essence
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Pour the fish soup on top of the crucian carp, sprinkle with parsley leaves and coriander and serve
