Chinese Food
Stewed crucian carp in Northeast China
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When I was a child, every time it rained heavily, I got up early in the morning and asked my mother where my father had gone. My mother told me to go to dianzi and let my horse go. Because it rained at night the first night. The next morning, it rained gently. Remember that morning, when my father came back for breakfast, he carried back half of the fertilizer bag fish. There were all kinds of fish, crucian carp, carp and catfish. They were all wild fish in the small river of my hometown
Cooking ingredients
Cooking Steps
Step1:Carassius auratus. The bigger the better. Descaling. Fish seeds. Fish bubbles. Cleaning. Spare.
Step2:Onion, ginger, garlic, pepper, coriander, spar
Step3:Cut the scallion, beat the garlic and wait for the po
Step4:You need to prepare. Killer bean paste.
Step5:Put oil in the pot. Fire.
Step6:Fry the dried crucian carp in the pot gently on both sides. It's delicious and puzzling. It has a bit of head.
Step7:Take out the fish. Put in the bean paste. Stir fry to make it fragrant.
Step8:Put in the onion, ginger and garlic. Stir fry to make the fragrance.
Step9:Fill in the soup. Add one spoon of old soy sauce, two spoons of raw soy sauce and salt.
Step10:Put the fish in the pot. Bring to a boil over high heat. Then turn to stir fry. Stew for 20 minutes.
Step11:Dish, sprinkle with fragrant vegetable foam, serve, open and eat. The Northeast meal of crucian carp is finished.
Cooking tips:The fish roes and fish bubbles of crucian carp should be preserved. It's delicious. People in Northeast China like to eat and cook delicious food with skills.
