Name: Scallion Vinaigrette
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Crucian carp; 2 pieces Shallots; 1 teaspoon White pepper powder; 2 cloves garlic; 2 tbsp Vinegar; 1 piece ginger; 3 tablespoons Soy sauce; 1 Green onions; 4g Sugar; 100g lard; 15g Water starch; 1 tbsp Cooking Wine; 3g salt

Scallion Vinaigrette

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

People often say that the New Year is for children. It is true that when I was young, I always felt very happy and happy. When I was older, I felt bored. With the approach of the Lunar New Year, the taste of the New Year is getting stronger. Various visits to relatives and friends. Such gatherings of relatives and friends will gradually increase. How can there be less fish at the banquet? , The purpose of our New Year dishes is to have fish, meat, chicken, and duck. Then Xiaoyun will tell everyone about fish first. At the banquet, “no fish can’t make a table”, and eating crucian carp during Chinese New Year is the same as “ji”. For the Chinese New Year, eating carp and crucian together is a blessing. During the New Year, this fish is also very particular about how to eat it. Although this fish is cooked and served on the table, everyone just moves the chopsticks and will never eat it all. If you finish eating at one time, there will be no more "surplus", which is unlucky.
In order to eat good intentions for more than a year, you can cook two fish on New Year’s Eve, eat one for New Year’s Eve dinner, and eat one on the first day of the New Year, which means more than a year. If you make one, eat mid-end for the New Year’s Eve dinner, and start and end on the first day of the new year, so that you will have more than one year in a row, with the beginning and the end.
After talking about the meaning of fish, of course, we must go to fish! Let's start with a light and appetizing vinegar fish, leaving some room for the next few days! Fish represents joy and nourishment, and Xiaoyun also wishes in advance that everyone "has surplus money every year"! Play cards and win more! ! !

Scallion Vinaigrette

1. A large crucian carp, after slaughter, lightly cut a few diagonally on the back (the crucian carp is thin and does not need to be tasted)

2. Chopped green onions and set aside

3. Cut green onion into sections, slice garlic, slice ginger

4. Add a little lard in the pot to 60% of the oil temperature, and then fry the crucian carp until it is golden on both sides and remove it for later use (special reminder: be sure to make sure the crucian carp is no longer bouncing before entering the pan, otherwise the consequences will be serious)

5. Fish out the fried crucian

6. Add ginger and green onions to the remaining oil from the frying fish and stir fragrant

7. Add water (not too much water), add 3 spoons of light soy sauce, 1 spoon of white pepper, 1 spoon of cooking wine, salt and a little sugar and bring to a boil

8. Take out the ginger and shallots in the pot and do not add vinegar afterwards (be sure to add vinegar at the end, otherwise the vinegar fragrance of this dish is not so delicious, remember!)

9. Thicken, the juice should be thicker (your kitchen is now filled with a strong vinegar fragrance!)

10. Pour the thickened vinegar sauce on the fish (there is no need to add chicken essence in this dish) and finally sprinkle with chopped green onion and serve

Tips:
1. Yellow River carp is the first choice for making vinegared fish, but also grass carp, tilapia, mandarin fish, etc. The size of the fish should be about 800 grams, and the meat of this size is the most tender and delicious;
2. The seasoning should be sour and sweet, and the seasoning should be sufficient, so that the flavor of the soup will be delicious;
3. The fish meat is cut off, and the freshness and original taste are emphasized. The heat requirements are very strict when cooking.