In the traditional New Year customs of China, fish must be a dish on the table for New Year's Eve dinner in many places. The fish must be fresh; secondly, it must be full of head and tail; thirdly, it must be beautiful in shape and lively, and if you can't eat it all, you must have a little left over, which means that you have enough food and clothing and more than enough food every year!
This "Yellow-tailed crucian carp Tibetan beads" is steamed to maintain the original flavor of the fish to the greatest extent. The meat is tender and smooth. It is decorated with quail eggs and broccoli. It has a novel shape and meaning, comprehensive nutrition, and reasonable combination of meat and vegetables, fresh and pleasant colors.
Yellow-tailed crucian carp
Recipe Recommendations
- quail eggs of 10
- broccoli 100 grams
- onion 2 pieces
- Jiang a
- garlic 4-merous
- oil appropriate amount
Steps for Yellow-tailed crucian carp
1
Raw material map: Yellow-tailed crucian carp, broccoli, quail eggs, onions, ginger, garlic.
2
Wash the fish with knife, marinate with cooking wine and salt for 10 minutes.
3
Wash the broccoli and pick small flowers; peel the garlic; slice the ginger; cut part of the onions and cut part of the chopped green onion; cook and remove the quail eggs.
4
Boil boiling water in the pot, add a little salt after the water boils, blanch the broccoli in the water and pick it up for later use.
5
Spread the onion slices, ginger slices, and garlic slices on the bottom of the plate.
6
Place the fish on a plate and place the quail eggs on 2 sides.
7
Bring the water to a boil in the pot, add the fish, steam for 6 minutes over high heat, leave the lid open, and steam for another 2 minutes.
8
Place broccoli on the second side of the plate, sprinkle with chopped green onion, and drizzle with steamed fish soy sauce.
9
Put oil in a frying pan and heat it up.
10
Drizzle the hot oil on the fish.Yellow-tailed crucian carp Make Tips
Yellow-tailed crucian carp, also known as yellow crucian carp, is a type of brackish water fish farmed in our local area. The flesh is tender and smooth, and unlike regular crucian carp, it does not have many small bones—just one main bone. The body is also relatively narrow and small, so the steaming time is very short. Mine weighed 350 grams and only took 6 minutes; if steamed any longer, the meat would become tough.