[sichuan] Crucian Carp with Cold Sauce

Name: [sichuan] Crucian Carp with Cold Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Crucian carp; 60g Huoxiang; 3g salt; 1 piece ginger; 3 pieces Shallots; 2 pcs Red pepper; 10g Vegetable oil; 3g Steamed Fish Soy Sauce

by Sky blue grass green

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Huoxiang is a high-calcium, high-carotene food. Huoxiang has bactericidal function and has the effect of invigorating the spleen and replenishing qi. Huoxiang itself is a kind of aromatic plant, eaten with crucian carp, not only the fragrance can remove the fishy smell, but also increase the calcium content.

I remember when I was young, my grandpa loved to fish, and he often went home after catching crucian carp. Grandma liked to cook soup or cold salad with crucian carp. It was delicious. "

Ingredients

2 pieces Crucian Carp
60g Huoxiang
3g Salt
1 piece Ginger
3 pieces Shallots
2 pcs Red Pepper
10g Vegetable Oil
3g Steamed Fish Soy Sauce

[sichuan] Crucian Carp with Cold Sauce

1. Wash two crucian carp and remove the visceral scales and gills

[sichuan] Crucian Carp with Cold Sauce recipe

2. Pick the tip of Huoxiang and wash it off

3. Cut some flowers on the crucian carp to taste, put salt on it, put it on a plate, put ginger on the bottom of the plate, put some ginger in the fish belly, seal with plastic wrap, pierce a few small holes, and put on the steamer.

4. Steam on high heat for 8 minutes, simmer for 2 minutes

5. Leave some ginger chopped and cut small peppers into circles

6. Chopped green onion, chopped huoxiang

7. After steaming, take out the plastic wrap and pour out the steamed water

8. Sprinkle ginger rice on your body, red pepper rings, and green onions

9. Add the shallots and the chopped Agastache, drizzle with steamed fish soy sauce

10. Just heat the vegetable oil and pour over it

Tips:
Choose one crucian carp, the taste is the best, too small and less meat, too big and slightly older;
Use squeezed rapeseed oil, which is more fragrant; my vegetable oil is the heaviest, if you don’t like it too heavy, you can reduce it when you drizzle the oil.