Chinese Food
Steamed eggs with crucian carp
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Cooking ingredients
Cooking Steps
Step1:Clean the crucian carp after slaughter, especially the black film inside the belly of the fish. Be sure to scrape it clean. Put a little salt and pepper on the inside and outside of the fish. Pat a little cooking wine on both sides of the fish. Spread ginger and marinate i
Step2:Cut bacon into small pieces; cut ginger into sections and scallion into sections (1 piece). Cut the remaining sections into filaments and soak them in cold boiled water for later use
Step3:Spread a thin layer of oil on the steamed fish plate. Spread ginger slices and scallion sections in the center of the plate. Put 1 medium pickled crucian carp on the plate. Turn to medium heat steamer for steaming (about 56 minutes) after air supply
Step4:Break up the eggs. Add some water (or soup). Add a little salt, pepper and sesame oil. Mix well and pour into the steaming pan. Put the 3 steamed crucian carp in the middle of the egg liquid
Step5:After boiling the water in the steamer, put it into the steaming plate in 4. Turn the heat to add the lid and steam the egg liquid until it solidifies. Steam it for 23 minutes without removing the lid and then take it out. Spread the water and then use the onion for standby
Step6:Take another pot. Add oil. Fry the diced bacon over medium low heat until it is burnt and fragrant. Remove the diced bacon and spread it on the plate in 5. Turn the heat on the oil and pour it into the plate to serve.
Cooking tips:* * steam the fish first, then add the egg liquid and steam. Steamed fish and steamed egg need slightly different temperatures. The separate and combined steaming method. The fish meat and steamed egg are more accurate. The finished product is also more delicate and tender. I'm usually lazy when I steam eggs. Before the egg liquid is steamed, it doesn't need to be filtered through a filter screen. When I steam it, it's also put directly in the steamer. The steamer doesn't add a fresh-keeping film or cover it separately. Turn down the heat immediately after steaming, that is, the egg liquid solidifies and turns off the fire. Steam for 23 minutes without removing the cover. There are skills in making delicious dishes.
