Chinese Food
Crucian in cold sauce
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I didn't have a deep impression on the cold crucian carp when I was eating out. I accidentally went to the nightclub opened by my little brother in Taiwan to order this dish. I love it. I will order it every time I go. The owner's mother said that his chef's elder martial brother sold the cold crucian carp in a certain place. It sold dozens of them a day
Cooking ingredients
Cooking Steps
Step1:Two Carassius auratus a jin or so in total. After finishing, slash each side obliquely for three times. Then use salt and cooking wine to wipe the inside and outside of the body evenly. Sprinkle shredded ginger on the fish and marinate it for ten minutes. Then steam it for ten minutes.
Step2:Clean leek, millet, ginger, garlic, onion, etc
Step3:Cut them all into small pieces and put them in a bowl.
Step4:A proper amount of oil. Heat it to 70-80% and then pour it into the seasoning bowl just cut. The key is to pour ginger and garlic.
Step5:At this time, the fish should have been steamed. Take it out and put it on a large plate.
Step6:Add soy sauce, sugar, vinegar, salt, chicken essence, etc. and mix well. You may feel very dry at this time. It's OK. You can pour in the juice from the plate when steaming fish (more soup is good for immersion
Step7:Mix well and pour it on the crucian car
Step8:A dish of cold crucian carp with super simplicity, color and fragrance is read
Cooking tips:The cold crucian carp used to be green onion. This recipe doesn't use green onion. It's delicious to change it into leek. It's good to cook.
