Hot fish mixed with preserved eggs
Overview
I originally wanted to buy a grass carp that was less than two kilograms, but the grass carp on the market was really too big, so I had no choice but to buy a large crucian carp that was almost two kilograms, but the taste was still great. This is a dish that is served hot and then cold. The crucian carp is cooked first and then topped with cold spicy sauce. It has a very unique taste.
Tags
- hot dishes
- home cooking
- summer recipes
- lunch
- dinner
- students
- chaotian pepper
- chicken essence
- cooking wine
- crucian carp
- msg
- old ginger
- pickled ginger
- pickled radish
- pickled red pepper
- preserved egg
- red oil
- scallions
- stock
- vegetable oil
- very delicious
- white sugar
- wild sansho pepper
- chopped green onion
- fish sauce
- minced garlic
Ingredients
- Chaotian pepper Appropriate amount
- Chicken Essence Appropriate amount
- Cooking wine Appropriate amount
- Crucian carp Appropriate amount
- MSG Appropriate amount
- Old ginger Appropriate amount
- Pickled ginger Appropriate amount
- Pickled radish Appropriate amount
- Pickled red pepper Appropriate amount
- Preserved Egg Appropriate amount
- Red oil Appropriate amount
- Scallions Appropriate amount
- Stock Appropriate amount
- Vegetable oil Appropriate amount
- Very delicious Appropriate amount
- White sugar Appropriate amount
- Wild sansho pepper Appropriate amount
- chopped green onion Appropriate amount
- fish sauce Appropriate amount
- minced garlic Appropriate amount
Steps
-
Clean the crucian carp, especially the black membrane in the belly, and then make even cuts on the back of the fish, all the way into the bone, until the bones are bottomed out. Then, marinate both sides of the fish back and the fish belly with salt, cooking wine, scallions, and shredded old ginger.
-
Chop the pickled peppers, pickled radish, pickled ginger, pickled red peppers, wild mountain peppers, bright green and red chili peppers, and chives and set aside.
-
Sauce: fresh pepper, red oil, chopped green onion, MSG, chicken essence, very fresh flavor, fish sauce, preserved egg, a little sugar.
-
Pour vegetable oil into a hot pan. Heat the oil over medium heat and stir-fry the pickled red pepper until the red oil comes out. Then add the wild pepper, pickled radish, pickled ginger and minced garlic in sequence and stir-fry until fragrant.
-
Add stock or water, add crucian carp, then add a little chicken essence and simmer over low heat.
-
Turn over halfway through and continue simmering.
-
The fish can be removed from the plate in about 20 minutes.
-
Finally, pour in the preserved egg spicy sauce prepared in advance.
-
You can enjoy a plate of hot preserved eggs mixed with crucian carp with bright colors and unique taste!
