Poached crucian carp
Ingredients: crucian carp, weighing eight or two to a pound or so, friends in North America can use three-line perch / bass (domestic called rouge)
Accessories: half a catty of lean pork filling, one egg, green onion, ginger and garlic, cooking wine, soy sauce (soy sauce), sugar, starch, pepper, wool soup, vegetable oil
Directions: Wash the fish, if it is crucian carp, it is especially necessary to tear off the black membrane in the abdomen, and other fish must remove the grease to ensure that there is not much fishy smell. Sprinkle a little well salt and cooking wine and spread. Add salt /shallot ginger water/cooking wine/pepper/starch/water/egg white/a little light soy sauce to the meat filling and stuff it into the fish maw. Fry the fish on both sides with mustard flour on both sides to make them yellow, and if you have time and patience, you can fry them for a while. Start the pot, use the remaining oil to sauté the garlic and onion ginger sections until fragrant, re-enter the pot, cook the cooking wine, stuff it with a lid, soy sauce, sugar and hair soup, turn the pot to medium heat and simmer for about 15 minutes, put down the pepper and salt, adjust the flavor, if the soup is more, you can dry up some of the juice. Place 1/2 teaspoon of minced raw garlic on the fish, pour it in hot sesame oil, and you're done
If you don't like sweetness, you can put less sugar, and the last process of not liking garlic can be omitted.
Features: This dish color sauce red oil bright, fish taste thick, minced meat fragrant, soup thick, the little brother likes to use its bibimbap.