Braised Crucian Carp with Cordyceps Flower and Tangerine Peel with Green Onion
1.
The fresh crucian carp is killed and scaled alive.
2.
Use a knife to cut across the abdomen, and use the tip of the knife to cut between the fish skin and the fish bone to slowly separate the fish skin and fish bone. Don't scratch the skin of the fish.
3.
After the two sides of the fish skin and fish bones are separated, cut the fish bones at the tail. Cut the fish bones along the back of the fish, and cut off the bones at the head of the fish. So far, the big bones of the crucian have been separated.
4.
Use a knife to remove the fish meat from the fish bones and chop into fish paste.
5.
Chop the tenderloin into minced meat and fish paste and put it in the pot. Add the minced incense pot, cordyceps flower, minced tangerine peel, (dried shiitake mushrooms, dried cordyceps flower, dried tangerine peel), a small amount of cornstarch, and a clear egg. Pour a small amount of cooking wine and salad oil. Sprinkle with white pepper, salt and chicken essence. Stir in one direction to make a filling.
6.
Fill the stirred stuffing into the belly of the fish skin and press it down slightly. (Wipe the inside of the lower fish belly with cornstarch before filling)
7.
Heat the wok and pour the salad oil into the fish when it is 80% hot. Fry the fish belly first (to prevent the meat from swelling) and then fry until golden on both sides.
8.
Put a small amount of green onion in the oil pan and place it on top. Add appropriate amount of cooking wine, a large bowl of water, 2 spoons of dark soy sauce, 2 spoons of light soy sauce, appropriate amount of sugar, and appropriate amount of white pepper. Place the green onion on the surface of the fish.
9.
Turn the lid to medium heat and simmer for about 25 minutes. During this period, you can open the cover 2 to 3 times and push the fish body with a shovel to prevent it from sticking to the bottom, and pour the soup on the fish body to let the green onions absorb the soup.
10.
When the soup is thick (about 20% of the soup), take out the crucian carp. The soup in the pot is thickened with water starch and poured on the fish. ok to get it done.
11.
Green onions overflowing, rich gravy, sweet and salty. It is convenient for the elderly and children, and the soup and rice dishes are popular among children.
Tips:
There are some scalpel requirements, but if you are a surgeon, it should be possible to dissect a fish. Inexperienced friends should be careful not to break the skin and hurt their hands.
