Chinese Food
Make a crucian carp with connotation
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As a coastal person, I should love sea fish the most. But I've always loved the crucian carp my mother made since I was a child. Especially every winter when crucian carp is fat, this dish will often appear on my table.
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients. Wash crucian carp. Cut flower knife on both sides. Cut pork and mustar
Step2:Mix minced meat and mustard evenly. Marinate with a little cooking wine and soy sauc
Step3:Put the mixed mustard meat into the fish's bell
Step4:Heat the wok on fire. Rub the surface of the wok with a piece of ginger when you put your hands on the temperature that can be felt above the surface of the wok. Then put oil in the wok. The quantity is a little more than that of the wok. When the oil is hot and smoking, add the crucian carp. Fry the fish until both sides are brow
Step5:When frying fish, pour cooking wine, raw soy sauce, sugar and bean paste into a small bowl. When the fish are almost fried, pour it into the pot. Then pour in hot water that can almost cover the fish
Step6:Cover the pot. Simmer over medium low heat for about 40 minutes until the fish is soft and rotten
Step7:In the last few minutes, add a little salt according to your taste. Sprinkle with scallion and you will be out of the pot
Step8:The fish soup tastes of pork and pickled mustard. It's delicious. It's very good to cook noodles with bibimbap
Step9:Take a look at the meaning of this fish ~
Cooking tips:1. When she asked my mother for scriptures, she said two things to pay attention to. One is to fry the fish thoroughly. The other is to stew it for a long time. Otherwise, crucian carp will have a fishy smell. 2. The amount of pork and pickled mustard is relatively random. There are skills to adjust the cooking according to the size of the fish.
