Stewed Crucian Carp with Secret Vinegar

Name: Stewed Crucian Carp with Secret Vinegar
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Fresh crucian carp; Some cowpea; Some shallot; Some garlic; Some Soy sauce; Some White wine; Some pepper; Some Dried chili; Some ginger; Some Zhenji Rice Vinegar; Some star anise; Some Fennel

by Dong Xiaochu 2012

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

How about crucian tofu soup? Well, it’s good, it tastes delicious and nutritious. I also like this soup, but it’s too monotonous to always eat it like this. Today, Dong Xiaochu shared with you an exclusive secret vinegar stewed crucian carp, but you can't eat it outside. Although always follow the principles of nutrition and health, less frying and less seasoning, as a northerner, sometimes I still want to stimulate my taste buds. This vinegar stewed crucian carp, whether it is the method or the ingredients, shows the rough and bold personality of the northerners. I believe it will make you who like sour and refreshing very satisfying! The other important thing should be said three times! Dip the prepared fish in the soup, and then put it in the refrigerator. The longer the immersion time, the more delicious it will be. In summer, when you want to eat, take it out without heating it, eat it directly, it tastes almost! And why do you have a very Q fish jelly! "

Stewed Crucian Carp with Secret Vinegar

1. Remove the scales of the fresh crucian carp, cut it apart to remove the internal organs, clean it, and dry the water for later use

Stewed Crucian Carp with Secret Vinegar recipe

2. Cut the garlic moss and cowpea in half from the middle, cut the green onion, slice the ginger, and use the garlic as a whole.

3. Fill the wok with oil, the amount of oil is more than usual

4. When the oil is hot, add the crucian carp

5. Deep-fry the crucian carp over medium and small heat until golden on both sides

6. Put the fried crucian carp into the pot, put all the auxiliary materials and seasonings, including a bag of Zhenji rice vinegar (400ml), a small amount of white wine, light soy sauce, and appropriate amount of soy sauce

7. Pour in the water, the knuckle of the crucian is not covered

8. Bring to a boil, skim off the foam, then change to low heat, simmer for 40 minutes and turn off the heat.

9. Dip the crucian carp in the soup until the soup becomes cold and serve.

Tips:
1. Adding garlic moss and cowpea is to enhance the umami taste of the fish, and at the same time make the fish more flavorful. This is the secret recipe of fish stew in my family;
2. Add appropriate amount of white wine when stewing crucian carp to remove fishy smell;
3. The crucian carp meat is fresh and tender. If the stewing time is too long, the fish will fall apart. Stew it for 30 minutes, but in order to make the fish more delicious, I stewed it for 40 minutes. You can choose the time according to your needs;
4. Here, my other unique secret is vinegar. I use Zhenji rice vinegar. This kind of vinegar is a kind of vinegar produced in our local area. I grow from snacks to big ones, and I feel that other rice vinegars are not as flavorful as this one. If not, it is okay to change to other rice vinegar. And be sure to put more, don't begrudge, I put a whole bag of vinegar.
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