Brief introduction
Hibiscus crucian carp is a Hunan dish. Crucian carp is steamed with eggs and is very tender to eat. Crucian carp is delicious and prickly. But this hibiscus crucian carp is steamed with eggs, removing the bones and then serving them in the pan. It tastes especially good when it's cold. Today, when my family was here and my relatives came to my home, I went to catch a few fish, wild crucian carp. It's so tender!
Ingredients: Crucian carp 1 tail Pepper Egg white Salt Chicken essence Pepper cooking wine Green onion Ginger Garlic
Practice steps
1: Wash the crucian carp, remove the head and tail and retain. Finely chop the onion, ginger and garlic and set aside. Steam the crucian carp in a pot for ten minutes, then remove the crucian carp.
2: Finely chop the pepper and set aside. Mix well with the egg whites, cut the crucian carp and spread the meat, stirring well with the egg whites.
3: Stir well in crucian carp and egg whites to re-add the fish head, then sprinkle with peppers, put them in the cage and steam again.
4. After 10 minutes, take it out and a very delicious crucian carp dish is ready!
Tip: Crucian carp should not be steamed, and the taste will be lost for a long time.
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