Boiled Crucian Carp

Name: Boiled Crucian Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces of 800g Crucian carp; 30g Corn oil; 60g Pig fat; 10g shallot; 5g ginger; 4 cloves garlic; 15g Soy sauce; 5g salt; 10 capsules pepper; 1 piece star anise; 5 Small dried chili; 2g Fennel; Some Shimizu

by Sugar Oda Yuan

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

A dish that my mother-in-law often makes~
Mother's Day is coming soon, I wish my mother happiness and good health!
Crucian carp, her husband’s hometown is also called "Panguazier". Its nutritional value is very high. The meat is fresh and tender and easy to digest and absorb. Regular consumption can enhance the body's immunity. Crucian carp is rich in protein, vitamins and various trace elements. It has the effect of warming the middle and lowering the breath, nourishing and strengthening the body. Crucian carp has a lot of small spines, so it is more suitable for making soup, but family members love to eat like this~"

Boiled Crucian Carp

1. Prepare the ingredients, remove the scales and internal organs of the crucian carp, wash, cut the pork into cubes, and cut the green onion, ginger, and garlic.

2. Pour corn oil into the pot and turn on a low fire. Add the diced pork to the oil and stir-fry until it is 70% hot.

3. Add small dried chilies and sauté until fragrant.

4. Add green onion, ginger and garlic.

5. Pour in the light soy sauce and stir fry evenly.

6. Pour in clean water.

7. Add pepper and star anise cumin.

8. Add salt and bring to high heat.

9. Add the crucian carp and cook until the soup thickens.

10. Finished picture.

11. Finished picture.

12. Finished picture.

Tips:
The amount of salt and pepper is added according to your taste. You can also add your favorite seasonings.
It is recommended to finish it at once.