Crucian Stuffed Meat

Name: Crucian Stuffed Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 80g Minced meat; 3 tablespoons Cooking oil; 1 tablespoon salt; 1 tablespoon Soy sauce; 1 tablespoon Soft white sugar; a little Cooking Wine; 3 slices ginger; 3 pieces Shallots

by White~Mist (from Tencent.)

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Among the fish eaters in Suzhou, the most favorite is crucian carp, which is not too big. Moreover, many Suzhou people call crucian carp as "jing" fish. Why should the character for crucian be pronounced as well? This is still incomprehensible. . Stuff the minced meat into the belly of the crucian carp, and the fish will be more delicious.

Ingredients

1 piece Crucian Carp
80g Minced Meat
3 tablespoons Cooking Oil
1 tablespoon Salt

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1 tablespoon Soy Sauce

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1 tablespoon Soft White Sugar

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a little Cooking Wine

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3 slices Ginger

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3 pieces Shallots

Crucian Stuffed Meat

1. Wash and drain the crucian carp for later use.

2. Wash the hind legs and chop them into minced meat.

3. Put salt in the minced meat and stir the cooking wine evenly.

4. Stuff the minced meat into the belly of the carp.

5. Put edible oil in the pot, add scallion white and ginger until fragrant.

6. Add crucian carp and fry.

7. Fry on one side until golden and replace it on the other side.

8. Fry both sides until golden, add cooking wine, light soy sauce, dark soy sauce, soft white sugar, green onions and water.

9. Cook for about 7-8 minutes, and wait until the soup is almost dry.

Tips:
Heat the pan first, add a little salt to the cooking oil, and cook for a little longer before turning over, so that the fish skin will not fall off easily.