Chinese Food
Crucian carp stuffed with meat
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Maybe you will say. Why must we make it with crucian carp instead of other fish. First, compared with the herring and silver carp, the crucian carp is relatively moderate in size. It can be served as a whole. It has a head and a tail to please the taste. Compared with the bass and the bream, the crucian carp tastes tender and more delicious. So we prefer to use the crucian carp for this dish. Now that everyone's conditions are good, it's not uncommon to see big fish and big meat. Crucian carp has many thorns. It's easy to be choked by the fishbone. Modern life is fast-paced. Young people are impatient to chew fish bones slowly. In the supermarket, there are Longli fish, salmon and so on. Boneless and spineless fish are also everywhere. So crucian carp is less and less favored by people. Most of all, it is only used as the primipara's moon soup. It is used to send milk. The crucian carp stuffed with meat gradually faded out of our table. This time, Mr. Kong brought the crucian carp stuffed with meat. It reminds us of the past time and relives the taste of mom and grandma.
Cooking ingredients
Cooking Steps
Step1:After the live crucian carp is killed by the seller, remove the scales, gills and intestines of the fish, wash and filter the dried water, put a little chopped green onion and ginger in the minced meat, add 1 teaspoon of cooking wine, add 1 teaspoon of raw soy sauce and mix well, put the minced meat into the belly of the crucian carp, and then close the belly of the fis
Step2:Heat up the wok. Add oil to the skillet and put the fish in it. Fry the fish on both sides and add the scallion and ginger to stir. Cook the cooking wine. Cover the wok and keep it for half a minute. Add water, soy sauce and sugar. Continue to cover the wok and simmer for 15 minutes. Heat up until the soup is thick.
Cooking tips:There are skills in making delicious dishes.
