Hibiscus Crucian Carp
by Chen Huan
Favorite
Difficulty
Normal
Time
15m
Serving
2
Hunan is known as the "Furong Country", and the chairman of the Communist Party of China once had the praise of "Furong Country is full of sunshine". The chef uses the egg white to symbolize the white hibiscus, which is taken and mixed with the minced fish to make the local color hibiscus crucian carp, this delicacy.
Features: 1. Crucian carp is a small, widely adapted fish. Except for the Qinghai-Tibet Plateau, it is widely distributed in various water systems across the country. It prefers to live in shallow rivers and lakes with aquatic plants. The growth rate is different in different regions. The crucian carp in the middle and lower reaches of the Yangtze River generally weighs about 250 grams, and the larger one can reach 1250 grams. Crucian carp is produced in all seasons, with the best meat quality in spring and winter. 2. The Dongting Lake area is rich in purse crucian carp, which is fat and plump, looks like a purse, has a delicate texture, sweet and delicious, and is the top grade among fish. This dish uses poached crucian carp as the main ingredient and steamed with egg white. The taste is fresh and tender, and it melts in the mouth. It is a traditional Hunan dish. "
Features: 1. Crucian carp is a small, widely adapted fish. Except for the Qinghai-Tibet Plateau, it is widely distributed in various water systems across the country. It prefers to live in shallow rivers and lakes with aquatic plants. The growth rate is different in different regions. The crucian carp in the middle and lower reaches of the Yangtze River generally weighs about 250 grams, and the larger one can reach 1250 grams. Crucian carp is produced in all seasons, with the best meat quality in spring and winter. 2. The Dongting Lake area is rich in purse crucian carp, which is fat and plump, looks like a purse, has a delicate texture, sweet and delicious, and is the top grade among fish. This dish uses poached crucian carp as the main ingredient and steamed with egg white. The taste is fresh and tender, and it melts in the mouth. It is a traditional Hunan dish. "
