Farmhouse Watercress Crucian Carp

Name: Farmhouse Watercress Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Crucian carp; 1 Bubble ginger; 3 cloves garlic; 3 pieces Soaked cowpea; 3 pieces Shallots; 1 tomato; Nigen celery; bowl Broth; 2 spoons Cooking Wine; 1/2 spoon White vinegar; 1/2 spoon Bowling vinegar; 1/2 spoon Sugar; 3 spoons Rapeseed oil; Spoonful starch

by Yuxin Xinxin

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I don’t know if you have this kind of experience. When I was a child in the countryside, my host would kill a chicken to make a pot of chicken soup and go to the river. Catch a few fresh fish and boiled bean paste and eat it. This is an authentic farmer’s dish, with farmer’s kimchi and cowpea. The ingredients are also bean paste and soy sauce. When I made this dish, I used fresh rapeseed oil, which is also the sesame oil from the countryside. Don't have a flavor when you make it, don't add too much. The ingredients are authentic and delicious. "

Farmhouse Watercress Crucian Carp

1. The fresh crucian carp is cut with cooking wine and white vinegar. The white vinegar is excellent to remove the fishy smell, and adding a little white vinegar will not break the skin when the fish is fried.

Farmhouse Watercress Crucian Carp recipe

2. Prepare all the side dishes and cut them for later use

3. , Celery leaves and shallots, served in separate bowls. spare

4. Heat the pan, when the rapeseed oil is 6 minutes old, turn off the heat, add a piece of fish and fry the two sides yellow.

5. This is fried fish, because it was used beforehand. White vinegar. So it didn't break the skin at all. spare

6. Don't pour the oil of the fried fish just now. When the pot is ripe, pour all the spices in Figure 2 and sauté

7. Then turn to high heat and add two tablespoons of bean paste to fragrant.

8. Just pour the broth without using water

9. After the water boils, pour in the fried fish and simmer for 3 minutes

10. Pick up the fish and put it on the fish plate

11. Now taste the taste in the pot. If the salty taste is bad, pour the soy sauce to half the vinegar and sugar, and then cook the thin gorgon with water starch to this extent, slightly slightly. Just make it into a paste

12. Then pour the gorgon juice evenly on top of the fish

13. Sprinkle with chopped green onion and celery leaves. I don’t know if you liked to use this juice for bibimbap when you were young. A delicious fish is ready.