Name: Crucian Carp, Peas and Pickles in Clay Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 200g pickle; 300g Peas (fresh); 2 pieces shallot; 2 pieces parsley; a little salt; Some oil; 50ml Rice wine; 1 piece ginger; a little pepper; a little Chicken noodles

Crucian Carp, Peas and Pickles in Clay Pot

by Easy to cook

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Crucian carp pickles is a Hakka dish. The sweetness of crucian carp is infiltrated into the pickles. The pickles are especially delicious. When paired with seasonal peas or shredded radish, the soup is sweet and delicious. Crucian carp bones are small and many. You can wrap them in a gauze bag and put them in a pot. The fresh soup is dissolved in the ingredients, and the fish bone residues can be picked up and discarded. There are vegetables and soups!

Crucian Carp, Peas and Pickles in Clay Pot

1. Prepare all ingredients

2. Remove the gills of the crucian carp, clean the belly of the fish, scrape off the black film in the belly of the fish, cut a knife on the part where the head of the fish is connected to the body, take out the white fishing line, wash and drain the water