How to ask for crucian carp stuffed meat? The practice of stuffing crucian carp with meat

1. Kill and wash a crucian carp. Do not break the belly of the fish, and remove the intestines from the head and cheeks. 2. Half a catty of ground meat with green onions, ginger, cooking wine, soy sauce, salt, chicken essence, and corn starch to adjust the taste.

3. Stuff the meat into the fish belly from the opening of the head and cheek. 4. Fry the fish in a pan until golden brown on both sides. 5. Pour out the excess oil, add a bowl of water, add some soy sauce, sugar, and chicken essence to taste and cook for about 20 minutes, then drain the marinade and remove it from the pot.

6. The delicious is ready, let's eat!

Hello! If you are cooking crucian carp porridge, it is not recommended to put other meat products in the pot together.

If you are making soup or porridge, it is more taboo to put a lot of main ingredients, mainly to put some auxiliary ingredients to increase the content and taste of the soup or porridge.

For example, you can choose to add some mushroom foods or vegetables to match.

Ingredients: four taels of rice, three winter vegetables and mushrooms, celery leaves and cut short, and a crucian carp.

Seasoning: 2 bowls or an appropriate amount of soup, half a teaspoon of fish sauce, appropriate amount of salt.

Method: 1. Wash the winter vegetables and drain the water.

2. Soak the mushrooms until soft and remove the roots, drain the water and cut into thick shreds.

3. Wash and wipe the fish dry, cut thick slices with skin (cut the belly into thick pieces), add starch and wipe well.

Put the fish in boiling water and cook until it is half-cooked and scoop up, so as to remove the fishy smell.

4. Put the seasoning into the pot, add the mushrooms to the pot and put the fish in the pot.

After the fish is cooked, add winter vegetables and celery, and then put it in a bowl and eat it.

Preparation of porridge with preserved eggs and lean pork: (**).

Thank you!!

Not opening the Tang wash fish is the key.

I've seen it on TV.

Cut the excreted piece first, then take 2 chopsticks from the cheek, rotate inside, and then pull it out, and it will be clean.

Although there is some truth in the fact that people die for wealth and die for food, it is not entirely the case for today's society, because many people die because of "food". Because of unhealthy food, many people get sick and die because of it. In order not to die so badly, let's learn how to make crucian carp stuffed meat now.

1.After the live crucian carp is slaughtered, the scales, gills, and intestines are removed, and the water is washed and drained.

Add 1 teaspoon of light soy sauce and mix well.

Add a little chopped green onion and ginger to the minced meat and add 1 teaspoon of cooking wine.

Stuff the minced meat into the belly of the crucian carp and close the belly.

6.Brown on both sides, add green onion and ginger slices and stir until fragrant.

7.Cook the cooking wine, cover the pot and simmer for half a minute, add water, soy sauce and sugar.

8.Continue to cover the pot and simmer over low heat for 15 minutes, reducing the heat until the soup is thick.

Crucian carp stuffed meat has been introduced, I don't know if you have understood it in your heart? Take a step back and watch it carefully a few times, and you will definitely be able to fully grasp it. And once you've mastered it, all you need is to put it into action, because food is made in the workout.

Ingredients. River crucian carp.

2 articles. Minced pork belly.

200 grams. Accessories. Oil. Amount.

Salt. Amount. Light soy sauce. Amount. Sugar. Amount.

Wine. Amount.

Sesame oil. Amount. Ginger. Amount.

Scallions. Amount. Steps. <>

1.Crucian carp scrape off the scales, remove the gills, remove the internal organs and clean them.

2.Place the minced pork belly in a bowl, add the minced ginger, sugar, cooking wine, salt and chicken broth and mix well.

3.Stuff the minced meat into the belly of the crucian carp.

4.Heat a frying pan, pour in the oil, and when the oil is hot, add the crucian carp and fry on both sides until golden brown.

5.Spray cooking wine, light soy sauce, sugar and water, cover the pot and bring to a boil, then turn to low heat and simmer for 10 to 15 minutes.

6.Then reduce the juice over high heat and sprinkle with chopped green onions.

7.Serve on a plate and serve

After the crucian carp is picked and killed. Fortune code open belly. Chop the meat into a foam. Then mask the meat to taste. Put soy sauce, salt, monosodium glutamate, sugar, chicken powder, a little pepper, and starch. Punai which meat is stuffed into the belly of the crucian carp. Then braise the crucian carp. Yawning is fine.

Cut the meat into slices and simmer in the pan for 15 minutes before stir-frying.

Ingredients. 1 crucian carp (about 350 grams).

Accessories. Sugar to taste soy sauce.

Cooking wine and green onions to taste.

Ginger to taste: 100 grams of minced meat.

The steps of the practice of stuffing crucian carp meat.

1.Crucian carp remove fish scales, gills, and intestines, wash and drain the water; Add a little chopped green onion and ginger to the minced meat and add 1 teaspoon of cooking wine. Add 1 teaspoon of light soy sauce and mix well. Stuff the mixed minced meat into the belly of the crucian carp and close the fish belly;

2.Heat the wok, add oil and slide the fish in; Brown on both sides, add green onion and ginger slices and stir until fragrant. Cook the cooking wine, cover the pot and simmer for half a minute, add water, soy sauce and sugar. Continue to cover the pot and simmer over low heat for 15 minutes, reducing the heat until the soup is thick.

Ingredients: 500g of crucian carp

Seasoning: salt, appropriate amount of green onion.

Appropriate amount of ginger and appropriate amount of dark soy sauce.

Mix the oil to taste.

Appropriate amount of Yuanzhen sugar.

The practice of stuffing crucian carp meat in moderation.

1.Crucian carp scrape off the scales, dig out the internal organs, wash and drain.

2.Add minced green onion, minced ginger, salt, white pepper and cooking wine to the minced meat, and stir the gluten clockwise.

3.Make a few knife marks on the back of the crucian carp and stuff the minced meat into the belly of the crucian carp.

4.Heat the oil in a pan and fry the crucian carp.

5.Fry until golden brown on both sides.

6.Add the fish roe, pour in cooking wine, an appropriate amount of salt, then add dark soy sauce and water, bring to a boil over high heat, and cook for 5 minutes.

7.Turn the crucian carp over, add sugar, continue to cook until cooked, sprinkle in chopped green onions, and remove from the pan.

Ingredients: 1 crucian carp.

Meat and rice to taste.

Green onion, appropriate amount of ginger, 2 slices.

1 tbsp cooking wine.

2 tablespoons of soy sauce.

Sugar to taste Salt to taste.

Essence of chicken to taste.

The practice of stuffing crucian carp with meat

Remove the scales, gills and intestines of live crucian carp, wash and drain the water;

Add a little chopped green onion and ginger to the meat and rice, and add 1 teaspoon of cooking wine.

<> fry the crucian carp on both sides until golden brown, then add the green onion and ginger slices and stir until fragrant. Cook the cooking wine, cover the pot and simmer for half a minute, add water, soy sauce and sugar.

Cover the pot and simmer over low heat for 15 minutes, reducing the heat until the soup is thick.