Hibiscus crucian carp, beauty and beauty to promote growth

How to make hibiscus carp, never eaten? Ingredients: fresh crucian carp, three or four eggs (take egg white), ham, pepper, ginger, green onion, cooking wine, chicken broth (recommended to cook yourself), salt, chicken fat, chicken essence.

Directions: 1, remove the scales, gills and internal organs of the crucian carp, wash it, cut the fish head and tail obliquely, put it on the plate with the fish body, add cooking wine and green onion ginger to marinate for a while to remove the fishy taste, and then steam for about ten minutes to take it out, use a knife to remove the fish meat, fish head and tail and fish soup do not move.

2, take the egg whites and beat them, put in the fish, chicken soup, fish soup, add the appropriate amount of salt, chicken essence, a small amount of pepper together and stir well, put half into the soup bowl, basket steaming until half cooked to take out, the other half poured on the half cooked top, basket steamed, while the fish head, fish tail steamed.

3, the steamed egg white crucian carp and fish head fish tail are taken out, the head and tail are placed on the two ends of the hibiscus crucian carp, spelled into a fish shape, sprinkled with minced ham, green onion, drizzled with chicken fat that is, the finished hibiscus crucian carp.

Personally, I think chicken soup should be made by yourself, which is more original and clean and reassuring.

Carp bones are still relatively large, and you need to pay attention to it when picking meat, especially when there are children at home. Crucian carp has beauty and anti-wrinkle, can delay the effect of aging, can improve human memory, pregnant women eat is conducive to increasing milk, has great benefits for the liver, can also reduce cholesterol, promote children's growth and development.