Hibiscus Crucian Carp

Name: Hibiscus Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Crucian carp; piece Bubble ginger; Nigen Pickled peppers; Nigen Shallots; A celery; 1/2 root Green onions; 5 egg; piece ginger; Spoonful Steamed Fish Soy Sauce; 2 spoons Cooking Wine; Spoonful Rapeseed oil

by Yuxin Xinxin

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is a simple steamed crucian carp and traditional method, the difference is the above. Add a little steamed egg white. It is this dish, regardless of its appearance. It’s still very tall in taste"

Hibiscus Crucian Carp

1. Remove the scales and tails of the fresh crucian carp, and clean it. Soak with water, salt, cooking wine and ginger slices to remove the smell

2. Shred the green onions, cut the green onions and celery into sections, and cut the ginger and pickled peppers.

3. Stuff the ginger pickled peppers, green vegetables, and green onions into the belly of the fish. Boil water in the steamer and steam for 10 minutes

4. Leave the egg white and add the chicken broth, salt and pepper. Set aside.

5. Put the steamed fish into the fish plate. Put the egg white into the steamer. When it is steamed, it will be very tender after a while.

6. Evenly drizzle with steamed fish soy sauce. Sprinkle with shallots

7. Pour the steamed egg white on the fish. Sprinkle with celery leaves as a garnish

8. Pour a little rapeseed oil in the pot and cook it and pour it on the fish. The fish meat of this dish is very tender, and with the tender egg white, the taste is very good.