Chinese Food
Shallot and Carassius auratus - use shallot skillfully. Burn the Carassius auratus easily.
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The green carp is a special Shanghai local dish. It only uses two simple ingredients, crucian carp and shallot. Every household in Shanghai can make them. This dish stresses the word 㸆. This is also the traditional practice in Jiangsu and Zhejiang cuisine. It is to use a small fire to let the soup slowly penetrate into the ingredients, then use a big fire to harvest quickly and become a rich sauce. The shallots used by Carassius auratus must be stir fried in small heat. In this way, the fragrance can be released more completely.
Cooking ingredients
Cooking Steps
Step1:Wash the Carassius auratus. Cut off the fins. Heat the pot to oil. Stir the ginger slice
Step2:Put in 1 Carassius auratus, fry it over a low heat. Fry it on one side until it is yellowish. Turn it over. Fry on the other side. It is better to fry it on both sides until it is golden and crisp. Put the fish out for use
Step3:Leave a little oil at the bottom of the pot. Put in the shallot and stir fry to make it fragrant
Step4:Add crucian carp. Add wine, soy sauce, sugar and a little water. Bring to a boil
Step5:Turn the small fire to make the soup slightly thick. You can use the spatula to pour some soup on the fish from time to time. Finally, collect the juice on the big fire. Then you can get out of the pot.
Cooking tips:Generally, crucian carp has a strong smell of earth. You can get a bowl of water. Put a little salt, ginger, onion and a little white wine in it. Soak the fish in it. Then fry the fish. The smell of earth in it can be removed a lot. There are skills in making delicious dishes.
