Stewed carrot strips with crucian carp
By MavisDoyle
The combination of crucian carp and radish should be a very delicious and unique match. This way of eating should be regarded as a home-cooked stew in northern Anhui. In autumn and winter, a delicious dish at the family table.
Recipe Recommendations
- small squid six
- white radish two
- egg liquid appropriate amount
- garlic sprouts appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- dried chili appropriate amount
- liquor appropriate amount
- chicken essence appropriate amount
Steps for Stewed carrot strips with crucian carp
1
Small crucian carp to scale internal organs washed, eggs scattered, crucian carp into the egg liquid on both sides covered.
2
Turn on the electric cake pan, add the crucian carp wrapped in egg liquid, and drain them in turn.
3
Fry until golden brown on both sides. Set aside.
4
Wash the radish and cut it into thick strips for later use.
5
Pour oil into a frying pan and saute chives, ginger and minced garlic.
6
Add carrot strips and stir fry for a while and turn off the heat.
7
Put half of the stir-fried radish strips into a casserole, put three fried little crucian carp on top, then add the other half of the radish strips, and then place an extra grain of crucian carp on top.
8
Add soy sauce and light soy sauce.
9
Add white wine and sugar.
10
Add fresh shellfish syrup.
11
Add water, bring to a boil over high heat and simmer over low heat for 30 minutes.
12
The radish is transparent and soft and ripe. Turn on high heat to collect the juice, add some salt and chicken essence to taste, and finally sprinkle some garlic sprouts to turn off the heat.