Braised crucian carp with green onions, cordyceps, flowers and tangerine peel

Overview

The perfect combination of Shanghai's braised crucian carp with green onions and Guangdong's pan-fried crucian carp with fermented glutinous rice. Add your own fillings. This is an innovative dish that combines the flavors of two places on a traditional basis. My friends responded well and I would like to introduce it to my friends in the food world.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• winter recipes
• banquet dishes
• chenpi
• chicken essence
• cooking wine
• cornstarch
• dried cordyceps flowers
• dried shiitake mushrooms
• egg
• fresh crucian carp
• light soy sauce
• old soy sauce
• pork tenderloin
• salad oil
• sugar
• green onions
• salt
• white pepper

Ingredients

Steps

1. 1 Fresh crucian carp is killed and scaled alive.

   

2. 2 Use a knife to cut open the belly, and use the tail tip of the knife to cut between the skin and bones and slowly separate the skin and bones. Do not scratch the fish skin.

   

3. 3 After separating the fish skin and bones from both sides, cut the fish bones at the tail. Cut along the back of the fish to separate the bones, then cut off the bones at the head. At this point, the large fish bones of the crucian carp have been separated.

   

4. 4 Use a knife to remove the fish meat from the fish bones and chop into minced fish.

   

5. 5 Chop the tenderloin into minced meat and put it into the pot together with the fish minced. Add in the chopped fragrant pot, Cordyceps flowers, dried tangerine peel, (dried mushrooms, dried Cordyceps flowers, and dried tangerine peel have been soaked in water beforehand). A small amount of cornstarch and one egg white. Pour in a small amount of cooking wine and salad oil. Sprinkle with white pepper, appropriate amount of salt, and chicken essence. Stir vigorously in one direction to make the filling.

   

6. 6 Fill the belly of the fish skin with the mixed stuffing and press it slightly. (Before stuffing, wipe the inside of the fish belly with cornstarch)

   

7. 7 Heat the wok, pour salad oil into it and when it is 80% hot, add the fish. Fry the fish belly first (to prevent the meat filling from swelling) and then fry until both sides are golden brown and take out.

   

8. 8 Put a small amount of green onions into the oil pan and stir-fry them slightly, then place them on top, add an appropriate amount of cooking wine, a large bowl of water, 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, an appropriate amount of sugar, and an appropriate amount of white pepper. Place the scallions on top of the fish.

   

9. 9 Cover and simmer over medium heat for about 25 minutes. During this period, you can open the lid 2 to 3 times and use a shovel to push the fish body to prevent it from sticking to the bottom. In addition, pour the soup on the fish body to allow the green onions to absorb the soup.

   

10. 10 When the soup is thickened (about 20% of the soup is reduced), take out the crucian carp. Thicken the soup in the pot with water starch and pour it on the fish. OK Done.

    

11. 11 The onions are fragrant, the gravy is rich, sweet and salty. It is convenient for the elderly and children to eat, and the soup and rice are all enjoyed by children.