Carp hibiscus
By IsaiTillman
Hibiscus crucian carp is steamed with fish and egg white. It tastes tender and dissolves immediately after the mouth. It is a famous traditional dish in Hunan.
Recipe Recommendations
- crucian carp art. 2
- egg white of 3
- green and red pepper appropriate amount
- chicken stock appropriate amount
- onion 1 piece
- Jiang appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- chicken oil appropriate amount
- salt appropriate amount
- fish-flavored
- steamed
- half an hour
- ordinary
Steps for Carp hibiscus
1
Clean the carp.
2
Cut off the head and tail with a knife.
3
Beat the onions and ginger flat.
4
Put the fish into a plate, add the spring onions and ginger, add Shaoxing wine, and steam in a steamer for ten minutes.
5
Chop the green and red peppers with a knife.
6
Put the egg white into a bowl and stir with chopsticks.
7
Take out the steamed fish body and peel off the fish.
8
Put the peeled fish meat into the egg white, add Shaoxing wine, salt, monosodium glutamate, chicken broth, and pepper powder and stir evenly with chopsticks.
9
Place half of the stirred fish meat on a plate and place it in a steamer.
10
Steam until semi-cooked and remove.
11
Pour in the other half of the fish, place the fish head on top, and place it in the pan and steam. Sprinkle with green and red peppers and drizzle with chicken oil.Carp hibiscus Make Tips
The crucian carp should not be steamed for a long time. If the steaming time is too long, the meat will be soft and will be difficult to separate, and the flavor will be lost.