Huoxiang Crucian Carp

Name: Huoxiang Crucian Carp
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 3 taels Huoxiang; 3 pieces shallot; 1 piece garlic; Some ginger; Some Pickled peppers; Some oil; 10ml Soy sauce; 10ml Cooking Wine; 5g salt; 10ml Vinegar; 3g Chicken Essence; A small amount Sugar

by Dorothy

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

Huoxiang has the effects of aromatizing dampness, relieving vomiting in the stomach, dispelling dampness and relieving the surface. In addition to being used as medicine, it is often used to cook appetite. Huoxiang crucian carp is one of them. The meat of this dish is tender and sweet. It is an appetizer for relieving heat and dampness in summer!

Huoxiang Crucian Carp

1. Stuff the ginger into the belly of the fish and marinate with salt and cooking wine for 20 minutes.

2. Prepare the condiments. Chop the soaked sea pepper, soaked cowpea, green onion, ginger, and ageratum, and slice the garlic for later use!

3. The ginger marinated fish is fried or steamed for a few minutes in advance! (Forgot to take pictures of fried fish) Fry it for 2 minutes, don’t take too long!

4. Leave the oil in the pot, add the chopped watercress and sea pepper to the pot and stir fry to get the red oil.

5. Add pickled peppers, ginger, onion, garlic and other accessories and stir fry to create a fragrance.

6. Add the broth and put the fried crucian carp into the pot. After simmering for 5 minutes, transfer the fish to the plate.

7. On high heat, add the blended gorgon powder, add the Huoxiang, ready to harvest the juice!

Tips:
1. The crucian must be fresh. 2. Soaked sea pepper and soaked cowpea are already very flavorful, so don't put too much salt, add salt according to your taste! 3. Don't heat up too much when collecting the juice!