More Than Every Year----yellow Tail Crucian Carp Tibetan Pearl

Name: More Than Every Year----yellow Tail Crucian Carp Tibetan Pearl
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Yellowtail Crucian; 10 quail eggs; 100g Broccoli; 2 pieces shallot; piece ginger; 4 cloves garlic; Some Steamed Fish Soy Sauce; Some oil

by Tongbao

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the traditional Chinese New Year custom, in many places, there must be a dish on the dinner table of New Year’s Eve that is fish, and this fish is very particular, first of all, fresh; second, full head and tail; third, beautiful in appearance, lively and lively. And you can't eat it all and you have to leave a little, which means that you will have plenty of food and clothing every year!
This "Yellow Tailed Crucian Carp Tibetan Pearl" in the form of steaming maintains the original flavor of the fish to the greatest extent. The meat is tender and smooth. It is decorated with quail eggs and broccoli. It has a novel shape and meaning, complete nutrition, and a combination of meat and vegetables. Reasonable, fresh and pleasant colors. "

Ingredients

1 piece Yellowtail Crucian
10 Quail Eggs
100g Broccoli
2 pieces Shallot
piece Ginger
4 cloves Garlic
Some Steamed Fish Soy Sauce
Some Oil

More Than Every Year----yellow Tail Crucian Carp Tibetan Pearl

1. Raw materials: yellow-tailed crucian carp, broccoli, quail eggs, green onions, ginger, garlic.

More Than Every Year----yellow Tail Crucian Carp Tibetan Pearl recipe

2. Wash the fish with a knife and marinate it with cooking wine and salt for 10 minutes.

3. Wash the broccoli and pick the stalks; peel the garlic; slice the ginger; cut one part of the green onion and part of the green onion; boil the quail eggs and remove their shells.

4. Bring water to a boil, add a little salt when the water is boiled, blanch the broccoli and pick it up for use.

5. Spread the scallion, ginger, and garlic slices on the bottom of the pan.

6. Put the fish in the plate and place the quail eggs on 2 sides.

7. Bring water to a boil in the pot, put the fish in, steam for 6 minutes and leave the lid on for 6 minutes, then steam it for another 2 minutes.

8. Place the broccoli on the 2 sides of the plate, sprinkle chopped green onion, and drizzle the steamed fish soy sauce.

9. Put the oil in the wok to heat up.

10. Just pour hot oil on the fish.

Tips:
Yellowtail crucian carp is also called yellow crucian carp. It is cultivated in our local brackish water. The fish is tender and smooth. It does not have as many small spines as crucian carp, only one main spine; the fish body is also relatively narrow, so the steaming time is very short. I made this 7 double, it only took 6 minutes, and the meat will be thick after steaming for a while.

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More Than Every Year----yellow Tail Crucian Carp Tibetan Pearl

Ingredients

More Than Every Year----yellow Tail Crucian Carp Tibetan Pearl

Comments

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