Chinese Food
Lotus crucian carp - fish without spitting?
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The crucian carp is delicious but has many thorns. Many people think it's troublesome. It's easy to boil the fish soup directly. There is a famous dish in Hunan, hibiscus crucian. But it's made of crucian meat. Pay attention to the way is to scrape off the fresh minced fish. We teach you how to cook the fish after steaming. This version is more convenient for you to operate at home. This dish is fresh, smooth and tender. You don't need to spit out thorns to eat fish. It's very popular.
Cooking ingredients
Cooking Steps
Step1:Cut off the head and tail of the treated crucian carp. Spread it into the plate together with the fish body. Pour in the yellow wine with scallion and ginger.
Step2:After steaming, steam the crucian carp for about 7 minutes.
Step3:After the fish is steamed, remove the fish meat, stir it up and pick out the fish bone. Put in the egg white, add the soup, salt and white pepper. Mix well to form the crucian carp egg liquid.
Step4:Take another plate. Pour in half of the crucian egg liquid. Steam it in the steamer until it solidifies. Then put in the fish head and tail. Pour in the other half of the crucian egg liquid. Steam it over a low heat for 6 minutes or so to get out of the pot.
Step5:Sprinkle in the cooked ham, chopped green and red peppers and scallion. Pour in the hot chicken oil. The fresh, smooth and tender lotus crucian carp will be ready.
Cooking tips:There are skills in making delicious dishes.
