Scallion Simmered Head

Name: Scallion Simmered Head
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Crucian carp; A handful Chives; 5 Green Hang Pepper; 1 Red pepper; 15g salt; 10g Cooking Wine; 3 pieces ginger; 5 petals garlic; 30g Cooking oil

by XW Perfume Lily

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Crucian carp, also known as Xitou, is an omnivorous fish that mainly feeds on plants. It has tender meat, sweet meat taste, high nutritional value, and contains a large amount of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. Crucian carp is widely distributed and is produced all year round in waters all over the country. Crucian carp from February to April and August to December is the most plump. "

Ingredients

2 Crucian Carp
A handful Chives
5 Green Hang Pepper
1 Red Pepper
15g Salt
10g Cooking Wine
3 pieces Ginger
5 petals Garlic
30g Cooking Oil

Scallion Simmered Head

1. Remove the scales and internal organs of the fish, wash it, and marinate it with cooking wine and salt for an hour.

2. Cut green peppers and red peppers into small cubes, mince chives, ginger, and garlic.

3. Rinse the marinated fish with water to remove excess salt and fry it in a frying pan until it becomes yellow on both sides.

4. Add ginger and minced garlic and saute until fragrant.

5. Add cooking wine, salt and light soy sauce, then add a handful of chives, add water and bring to a boil.

6. Heat in another pot with oil, add green peppers and diced red peppers, add a little salt and light soy sauce and saute until fragrant.

7. Pour the fried chili and red pepper into the pot of grilled fish with a small amount of water left.

8. Collect the dry water to adjust the flavor, and sprinkle with chopped chives on a serving plate.

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