How to cook hibiscus crucian carp? Hibiscus crucian carp is a local dish

1. Remove the scales, gills and internal organs of the crucian carp, wash it, cut off the head and tail of the crucian carp obliquely, put it on the plate together with the fish body, add Shao wine and the green onion and ginger that have been beaten, steam it for 10 minutes and take it out, the head and tail and the original soup are not moved, and the fish meat is removed with a knife. <>

2. After the egg whites are beaten, put in the fish, chicken soup, and original fish soup, add refined salt, monosodium glutamate, pepper and stir well, put half of it into the soup bowl, steam it in the basket until it is half-cooked and take it out, pour the other half on it, and steam it in the basket, that is, the hibiscus crucian carp, and steam the fish head and tail at the same time.

3. Take out the hibiscus crucian carp and the head and tail of the fish, place the two ends of the hibiscus crucian carp on the head and tail respectively, put them into a fish shape, sprinkle with minced ham and chopped green onions, and pour in chicken fat.

Ingredients: 2 fresh crucian carp 750 grams pepper gram 5 egg whites 25 grams of green onions 15 grams of cooked lean ham 15 grams of ginger 50 grams of Shao wine 250 grams of chicken broth 5 grams of refined salt 15 grams of chicken fat 2 grams of monosodium glutamate.

Method: 1. Remove the scales, gills and internal organs of the crucian carp, wash it, cut off the head and tail of the crucian carp obliquely, put it into the plate all the way with the fish body, add Shao wine and the green onion and ginger that are broken, steam it for 10 minutes on the basket and take it out, the head and tail and the original soup are not moved, and the fish meat is removed with a knife.

2. After beating the egg whites, put in the fish, chicken soup, and original fish soup, add refined salt, monosodium glutamate, and pepper and stir well, put half of it into the soup bowl, steam it in the basket until it is half-cooked and take it out, pour the other half on it, and steam it in the basket, that is, the hibiscus crucian carp, and steam the fish head and tail at the same time.

3. Take out the hibiscus crucian carp and the head and tail of the fish, place the head and tail separately at both ends of the hibiscus crucian carp, put them into a fish shape, sprinkle with minced ham and chopped green onions, and pour in chicken fat.

Preparation of hibiscus crucian carp.

1.Prepare the ingredients, remove the scales, gills, and internal organs of the crucian carp, wash it, and cut off the head and tail of the crucian carp diagonally.

2.Put it on a plate with the fish body, add rice wine and shredded green onion and ginger, steam for 10 minutes and take it out, and <> the head and tail and the original soup without moving

3.Use chopsticks to remove the fish.

4.After beating the eggs, add a small amount of chicken broth.

5.Add the original fish broth, refined salt, monosodium glutamate and pepper and stir well.

6.Put half of it into a soup bowl, steam it in a basket until it is half cooked and take it out.

7.The other half is poured on top and steamed in the basket, while the head and tail of the fish are arranged on a plate to form a fish shape.

8.Sprinkle with minced ham, chopped chives, diced carrots, and pour in sesame oil, 1. Crucian carp is a small widely adapted fish, except for the Qinghai-Tibet Plateau, widely distributed in the water bodies of various water systems in the country, and likes to inhabit shallow bays and lakes with aquatic plants. In different regions, the growth rate is different, the crucian carp in the middle and lower reaches of the Yangtze River is generally about 250 grams, and the large ones can reach 1250 grams.

Crucian carp is produced in all seasons, with spring and winter being the best meaty.

2. Dongting Lake area is rich in poached crucian carp, fat and plump, similar to purse, delicate texture, sweet and delicious, is the top grade of fish. This dish is based on poached crucian carp as the main ingredient, with egg white steamed together, the taste is fresh and tender, and it dissolves in the mouth, which is a traditional famous dish in Hunan.

"Hunan cuisine, Hunan.

Hibiscus crucian carp is a famous dish of the Han nationality in Hunan Province and belongs to the Hunan cuisine. The fish and egg whites are steamed together, the taste is fresh and tender, and it dissolves immediately in the mouth. Hunan is located in the central and southern regions of China, with a warm climate, abundant rainfall and superior natural conditions.

Xiangxi is mountainous, rich in bamboo shoots, mushrooms and mountain delicacies; The southeast of Hunan is hilly and basin, with well-developed domestic husbandry and sideline fisheries; Xiangbei is the famous Dongting Lake Plain, known as it""The land of fish and rice""。In the "Historical Records", it was recorded that Chu land""The terrain is rich in food, and there is no hunger""。"

It is Hunan cuisine, and the history is relatively long; First of all, the crucian carp should be washed clean, and it should be marinated for a period of time with green onions, ginger shreds, and rice wine in advance, and then put it in the pot and steam for 7 minutes, and then remove all the fish meat that has been cultivated, add egg whites, broth, salt, and white pepper, stir into the state of egg liquid, and then put it in the steamer, put all the fish head and tail into it, steam it for about 6 minutes on low heat, and then add chili flakes and green onions, and drizzle chicken fat; What is easier to overturn is that the steaming time does not hold the sleepy Zhongchang well.

This stove is a dish in Hunan Province. The way it is made. After the fish is cleaned, put it on a plate, then put the ginger slices on the shredded green onion, then put the fish into the pot and steam it, after the fish is steamed, take off the fish, pick out the fish bones, then add the egg white and stock to stir, and finally stir into the hidden omen liquid of crucian carp balls.

Then put it in a pot and steam it. Pay attention to the process of steaming the fish, the process of picking the thorns on the stool, the process of beating the egg mixture, and the process of stirring the soup.

Hibiscus crucian carp suspects that whitebait belongs to the Hunan cuisine celery feast; First of all, cut the processed crucian carp into the head, remove the tail, put it on a plate, add green onions, ginger and garlic, and then put it in a pot and steam for about 7 minutes; The steps that need special attention, don't forget to add green onions, ginger and garlic, probably state and steam for 7 minutes, the time should not be too long, and finally pick out the fish bones.

Hibiscus crucian carp is a Hunan dish. Steam the crucian carp in the pot and remove the fish meat, add the egg liquid to the pot and steam it, sprinkle in the cooked ham, green and red pepper flakes and chopped green onions, pour hot chicken fat, and carefully tell Qi to pick the fish bones carefully in the removal of the fish bones, otherwise this dish will turn over the sock mold car.

Hibiscus crucian carp is a special dish in Hunan Province, which belongs to Hunan cuisine, the head of the wife fish is removed, and then steamed in the pot for five minutes, after steaming, the fish meat is shaved and crushed, and the fish bones are picked out and beaten into the egg white, and then the broth salt and white pepper are added, and then put into the steamer to steam until solidified, and then sprinkled with minced ham, green and red peppers and chopped green onions are drizzled with hot oil.

Hibiscus crucian carp is a traditional dish in Hunan Province and belongs to Hunan cuisine. When novices make their own at home, the most critical step is to clean the crucian carp and then marinate it, so that the fish can taste good.