It’s time to rub crucian carp in spring! [Steamed crucian carp with pickled pepper]

Overview

From February to April every year, crucian carp is at its most fattening, because during this period they forage in large quantities and are in the early stages of spawning, so they all grow fat and strong, with juicy meat. In ancient times, people also liked to eat crucian carp. After the Tang Dynasty, emperors and military officials often used crucian carp as dumplings. According to historical records, Emperor Xuanzong of the Tang Dynasty was very fond of crucian carp. He sent people to fetch large crucian carp from Dongting Lake and stocked them in Jinglong Pond in Chang'an. They used the crucian carp as meat and feasted on it every day. In addition to its delicious taste, crucian carp is also rich in nutritional value. Traditional Chinese medicine believes that crucian carp has the effects of strengthening the spleen and removing dampness, harmonizing the body and appetizing, activating blood circulation and unblocking collaterals, and warming the body and lowering qi. Crucian carp has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes. Folks often stew crucian carp soup for postpartum women, which can not only replenish deficiency, but also promote lactation. Eat more crucian carp in spring. The meat is fat and delicious. It is not only rich in nutrients, but also enhances disease resistance. It can be said to serve multiple purposes with one stone!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• dinner
• cooking wine
• crucian carp
• light soy sauce
• onions
• pickled pepper
• steamed fish drum oil
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Sorry to show you two pictures first!

   

2. 2 Holding an iPhone 5 in my arms, I really can’t take a picture of its original beauty! Just make do with it, it tastes great!

   

3. 3 Wash the crucian carp, drain the water, apply salt and pepper evenly and set aside

   

4. 4 Place onion and ginger on the bottom of the steamed fish plate

   

5. 5 Cut two knives on both sides of the fish's back for easy flavoring

   

6. 6 Arrange the crucian carp, put pickled pepper on the fish surface, stuff 1 chive knot into the belly of the fish, pour wine and light soy sauce and marinate for 5 minutes

   

7. 7 Boil the water to steam the fish. After the water is steamed, put it into the fish plate and heat it for 5 minutes. Open the lid and decant the steamed fishy soup. Cover the lid and continue the fire for 4 minutes. Turn off the heat and simmer for 3 minutes. (This steaming method is suitable for large freshwater fish weighing more than 1 kilogram.)

   

8. 8 Take out the fish plate, pour the steamed fish with soy sauce and sprinkle with chives

   

9. 9 Heat the oil until it starts to smoke slightly, then pour it on