Stewed Crucian Carp with Shiitake Mushrooms

Name: Stewed Crucian Carp with Shiitake Mushrooms
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 750g Crucian carp; 2s Fresh shiitake mushrooms; 1 stage shallot; 5g Pixian Doubanjiang; 4g ginger; 15g Cooking Wine; 15g Soy sauce; 1 piece Cinnamon; 4g Sugar; 5g salt; 10g Cooking oil; 4 Red and green peppers; 2g Flour (sprinkle fish body); 5g Balsamic vinegar; 500g Shimizu

by Snow season (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Thank you Meijiejie and the merchants for getting the native crucian carp from Miyun Reservoir. Shunfeng Express delivered the crucian carp to my hands very quickly. The ice pack was opened and the fish was intact. The merchant is very considerate and tidy up the fish. The body of the fish is still in a stiff stage. The eyes of the fish are also shining, and they know that they are fresh fish at a glance. The best eating time for live fish is 2-6 hours after slaughter, which is the stiff stage of the fish.
Clean the fish and stew the crucian with shiitake mushrooms. The savory taste of the fish is fused with the fresh fragrance of the shiitake mushrooms. The fish does not have a bit of fishy smell. The shiitake mushrooms also incorporate the freshness of the fish. Although there are not many ingredients, it is really delicious. .

Stewed Crucian Carp with Shiitake Mushrooms

1. Ingredients: crucian carp, shiitake mushrooms, green onions, ginger, red and green small peppers

Stewed Crucian Carp with Shiitake Mushrooms recipe

2. Remove the stems and slice the shiitake mushrooms, cut the green onion and ginger into pieces, and dice the red and green peppers

3. Wash the crucian carp, wipe it with a kitchen paper towel, put a knife on the back of the fish, and sprinkle it with flour evenly

4. Heat the pan with cold oil, put the fish in the pan, and fry on medium heat

5. Fry the bottom side until it is formed, turn over and fry the other side

6. After frying on both sides, add Pixian bean paste, green onions and ginger, stir fry until fragrant, cook with cooking wine and light soy sauce

7. Add fresh water, two-thirds of the fish body, add shiitake mushroom slices

8. Bring the water to a boil on high fire, turn to low heat, add balsamic vinegar, sugar, cinnamon, and dark soy sauce to a slow simmer

9. After simmering on low heat for 15 minutes, add salt to high heat to collect the juice. When the soup is suitable, turn off the heat and serve on the plate and sprinkle with red and green pepper

10. The delicious mushroom stew with crucian carp is ready

11. Finished product

12. Finished product

Tips:
1. Wipe off the water in the fish body, sprinkle it with flour, and fry it to prevent it from sticking to the pan.
2. The flower knife is hit on the thickest part of the back of the fish body, which can facilitate the taste.
3. Add salt before the fish is out of the pot.
4. After the fresh fish is slaughtered, it is stored in the refrigerator for 2-6 hours before eating. The nutrition and taste are excellent.