Hunan is known as the "Furong Country", and Chairman ** once praised "Furong Country is full of sunshine". The chef uses egg white to symbolize white hibiscus, and takes it and mixes it with minced fish to make a hibiscus crucian carp with local colors. This delicious food is delicious.
Characteristics: 1. Crucian carp is a small and widely adapted fish. Except for the Qinghai-Tibet Plateau, it is widely distributed in all water systems across the country and likes to inhabit shallow river lakes overgrown with water and grass. The growth rate is different in different regions. The carp in the middle and lower reaches of the Yangtze River generally weighs about 250 grams, and the largest one can reach 1250 grams. Crucian carp is produced all year round, with the best meat quality in spring and winter. 2. The Dongting Lake Area is rich in poached carp. It is fat and plump, shaped like a purse. It is delicate in texture, sweet and delicious. It is the top grade among fish. This dish is made of poached carp as the main ingredient and steamed with egg white. It tastes tender and dissolves immediately after the mouth. It is a famous traditional dish in Hunan.
Carp hibiscus
By ShayneLarkin
Recipe Recommendations
- egg white appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- chicken stock appropriate amount
- refined salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Carp hibiscus
1
Fresh crucian carp and eggs are used for use.
2
Remove the scales, gills and internal organs of the crucian carp, wash them, and obliquely cut the head and tail of the crucian carp.
3
Put it into a plate with the fish body, add Shao wine and beaten onions and ginger.
4
Put on the cage and steam for 10 minutes and take out, leaving the head and tail and the original soup intact.
5
Remove the fish with a knife.
6
Beat the egg whites.
7
Add chicken soup and original fish soup, add refined salt, monosodium glutamate, and pepper and stir well.
8
Add the chopped fish and stir well.
9
Put half into a soup bowl.
10
Put on the cage and steam until semi-cooked and take out.
11
Pour the other half on top, while setting the fish head and fish tail on a plate.
12
Put on the cage and steam it.
13
Sprinkle with minced ham and chopped green onion, and pour in sesame oil.