Cold Crucian Carp

Name: Cold Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 50g Chives; 20g ginger; 15g End of life; 20g chopped green onion; 3 spoons chili sauce; Some Steamed Fish Soy Sauce; 2 spoons Very Fresh Soy Sauce; Some salt; 2 spoons Sugar; 1 tablespoon Cooking Wine; 1 spoon MSG; 1 spoon Chicken Essence; 1 spoon sesame oil

by yangxr

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Cold crucian carp is an authentic Jianghu cuisine in Chongqing. The main raw materials are crucian carp, ginger, green onions, etc. The spicy and refreshing taste is well received by the people of Chongqing. "

Cold Crucian Carp

1. Remove the gills, remove the scales and wash the crucian carp, marinate with cooking wine and salt for 15 minutes.

2. Cut the leeks, ginger, green onions, and garlic for later use.

3. The crucian carp is steamed in the pot (about 12 minutes).

4. Put minced ginger, minced garlic, chopped green onion, and chili sauce in a bowl, add steamed fish soy sauce, very fresh, white sugar, chicken essence, monosodium glutamate, sesame oil, and make a cold sauce.