[hunan Cuisine] Furong Crucian Carp

Name: [hunan Cuisine] Furong Crucian Carp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 3 pcs Egg white; Some Green Red Pepper; Some Chicken Clear Soup; 1 shallot; Some Shao wine; Some ginger; Some pepper; Some MSG; Some Chicken fat; Some salt

by Shu Shu's Kitchen

4.9 (1)

Favorite

5

Difficulty

Normal

Time

30m

Serving

2

Furong crucian carp is steamed with fish and egg white. It tastes fresh and tender and melts in the mouth. It is a traditional Hunan dish. "

[hunan Cuisine] Furong Crucian Carp

1. Wash the crucian carp.

2. Cut off the head and tail with a knife.

3. Chop the green onion and ginger flat.

4. Put the fish on the plate, add green onions and ginger, add Shao wine, and steam for ten minutes in a steamer.

5. Chop the green and red peppers with a knife.

6. Put the egg whites in the bowl and stir well with chopsticks.

7. Take out the steamed fish body and peel off the fish.

8. Put the peeled fish into the egg white, add Shao wine, salt, monosodium glutamate, chicken broth, and pepper, and stir evenly with chopsticks.

9. Put half of the stirred fish on the plate and put it in the steamer.

10. Steam until half-cooked and remove.

11. Pour the other half of the fish, put the fish head on top, and steam it in the pot. Sprinkle with green and red peppers and drizzle with chicken fat.

Tips:
Crucian carp should not be steamed for a long time. The steaming time is too long at 10 minutes. The meat will be stab and soft, not easy to separate, and the flavor will be lost.