Cold crucian carp

Overview

Cold crucian carp, less oil, less fat, healthy and delicious.

Tags

• cold dishes
• animal oil
• chicken essence
• cooking wine
• crucian carp
• green onions
• light soy sauce
• ginger
• green pepper
• red pepper
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Place the onion and ginger on the bottom of the steamer

   

3. 3 Marinate the crucian carp with cooking wine and salt for 10 minutes, smear the fish body and belly with animal oil (I used lard), and stuff some onions and minced ginger into the fish belly

   

4. 4 Add water to the steamer and bring it to a boil, then put the processed crucian carp in and steam over high heat for 7 minutes. Turn off the heat and simmer without opening the lid for 7 minutes

   

5. 5 Heat the oil in the wok and add a few peppercorns.

   

6. 6 Pour oil on the diced green and red peppers, minced ginger, and minced green onions

   

7. 7 Add light soy sauce, sesame oil, and chicken essence to the ingredients, stir well

   

8. 8 Take the steamed fish out of the pan and put it on a plate, and sprinkle with seasonings.