Name: Stewed Crucian Carp with Shiitake Mushrooms
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Crucian carp; 2s Shiitake Mushrooms; 10g Cooking oil; 1 stage shallot; 4g ginger; 1 piece Cinnamon; 4g Sugar; 15g Cooking Wine; 15g Soy sauce; 5g salt; 2 pcs Red hot pepper; 5g Balsamic vinegar; 5g Pixian Doubanjiang; 2g Flour; 500g Plain Water; 2 pcs Green small pepper

Stewed Crucian Carp with Shiitake Mushrooms

by Winter mood

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When I was young in the countryside, I could only eat crucian carp, so I always thought that among freshwater fish, crucian carp was the most delicious, especially fresh crucian carp. The meat was tender and delicious, with more spines. Later, I ate sea fish with few spines, but the taste was different from crucian carp. After a while, I will still buy some crucian carp to stew and eat, because the taste reminds me of the taste of my childhood.
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.

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 evenly with flour.

4. Heat the pan with cool 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, sauté until fragrant, and cook with cooking wine and light soy sauce.

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

8. Bring the water to a boil on high heat and 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 put it on a plate and sprinkle with red and green peppers.