Hibiscus Crucian Carp

Hibiscus Crucian Carp

by Chen Huan

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Features:
The tender, sweet and delicious crucian carp as the main ingredient, steamed with egg white, tastes fresh and tender, and melts in the mouth. "

Ingredients

Hibiscus Crucian Carp

1. Raw materials are reserved.

Hibiscus Crucian Carp recipe

2. Remove the scales, gills, and internal organs of the crucian carp, wash, and cut off the head and tail of the crucian carp obliquely.

Hibiscus Crucian Carp recipe

3. Put the fish on the plate with the body, add Shao wine and shredded green onion and ginger.

Hibiscus Crucian Carp recipe

4. Steam for 10 minutes and take out.

Hibiscus Crucian Carp recipe

5. The head and tail and the original soup do not move.

Hibiscus Crucian Carp recipe

6. Tick off the fish with chopsticks.

Hibiscus Crucian Carp recipe

7. After beating the egg whites, add a small amount of chicken broth.

Hibiscus Crucian Carp recipe

8. Add fish stock, refined salt, monosodium glutamate, and pepper and stir well.

Hibiscus Crucian Carp recipe

9. Stir the fish evenly.

Hibiscus Crucian Carp recipe

10. Add fish meat, original soup, refined salt, monosodium glutamate, and pepper and stir well.

Hibiscus Crucian Carp recipe

11. Fill half of the soup bowl.

Hibiscus Crucian Carp recipe

12. Steam in the basket until half-cooked and take out. At the same time, put the head and tail of the fish on a plate to form a fish shape.

Hibiscus Crucian Carp recipe

13. The other half fell on it.

Hibiscus Crucian Carp recipe

14. Steamed in the basket.

Hibiscus Crucian Carp recipe

15. Sprinkle with chopped ham and chopped green onion, and pour in sesame oil.

Hibiscus Crucian Carp recipe

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