Hibiscus Crucian Carp

by Chen Huan

4.7 (1)

Favorite

1

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

A Crucian Carp
2 Egg White
Some Sesame Oil

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Some Shallot

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Some Ginger

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Some Shao Wine
Some Grated Carrot
Some Salt

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Hibiscus Crucian Carp

1. Raw materials are reserved.

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.

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

4. Steam for 10 minutes and take out.

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

6. Tick off the fish with chopsticks.

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

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

9. Stir the fish evenly.

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

11. Fill half of the soup bowl.

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.

13. The other half fell on it.

14. Steamed in the basket.

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

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