Hibiscus crucian carp

Overview

This is a simple steamed crucian carp recipe similar to the traditional method, the difference is the above. Added a little steamed egg white. It’s this dish, no matter the appearance. It still tastes very superior

Tags

• hot dishes
• hunan cuisine
• maternity
• old man
• summer recipes
• lunch
• dinner
• students
• celery
• cooking wine
• crucian carp
• egg
• ginger
• green onions
• pickled ginger
• pickled pepper
• rapeseed oil
• steamed fish with soy sauce

Ingredients

Steps

1. 1 Remove the scales, tails and clean the fresh crucian carp. Soak with water, salt, cooking wine and ginger slices to remove the fishy smell

   

2. 2 Shred the green onions, cut the green onions and celery into sections, and chop the ginger and pickled peppers.

   

3. 3 Stuff the ginger, pickled peppers, green vegetables and green onions into the belly of the fish. Steam in a steamer with boiling water for 10 minutes

   

4. 4 Reserve egg whites and add chicken stock, salt and pepper and set aside.

   

5. 5 Put the steamed fish into the fish plate. Then put the egg whites into the steamer. Steam it until it is five-mature, and it will taste very tender after a while.

   

6. 6 Drizzle steamed fish with soy sauce evenly. Sprinkle with shredded green onions

   

7. 7 Steamed egg whites are poured over the fish. Sprinkle with celery leaves for garnish

   

8. 8 Pour a little rapeseed oil into the pot and cook it, then pour it on the fish. The fish meat in this dish is very tender, and paired with the tender egg white, it tastes very good.