This is an authentic Yellow River carp, much bigger than the carp sold in the market. I cut it into three pieces, stewed it, and then put it together. It would be better if I had a big pot to stew the whole carp.
The characteristic of stewed fish is its original flavor. Don't put too much sauce and seasoning. If you don't like the seasoning, you can stew it clear.
This stewed fish is only suitable for large carp, but small carp are not suitable for stewing like this, so there is nothing to eat.
Stewed Yellow River Carp
By AlvertaHyatt
Recipe Recommendations
- green onions appropriate amount
- garlic appropriate amount
- dried red pepper appropriate amount
- coriander appropriate amount
- cooking wine appropriate amount
- fennel appropriate amount
- bean paste appropriate amount
- vinegar appropriate amount
- seafood soy sauce appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Stewed Yellow River Carp
1
1. Wash a large carp of the Yellow River, and marinate it with salt and cooking wine for at least two hours.
2
2. Prepare various seasonings to fry, including green onions, garlic cloves, ginger slices, and dry red peppers. Cut the shapes of the ingredients according to your preferences. I can't do it with knives, just cut the segments and slices. Put the peppers according to your own taste. If you don't eat spicy ones, don't put them.
3
3. Put oil on the bottom of the pot, slightly more than stir-fried home-cooked dishes. Heat the oil pan and add spring onion segments, garlic, dried peppers, and ginger slices to saute until fragrant.
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4. Put the fish into the pot and cook it with oil. When the aroma is fragrant, pour a little vinegar and immediately cover the lid to smother it. This step is very critical. After pouring the vinegar, cover the lid quickly and smother it for about ten seconds.
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5. Add water to the fish pot filled with vinegar, add a little soy sauce or seafood soy sauce, add two small spoonfuls of bean paste (you can replace it with dried yellow sauce, Xianqi sauce or other salty sauces), add water, and add a handful of fennel, bring to a boil over high heat, and simmer slowly over low heat.
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6. Simmer for about an hour, the fish begins to rot and the color begins to darken, and you can be served. If conditions permit, you can stew for a while.
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7. After the fish is stewed, carefully place it on a fish plate, add some shredded coriander to decorate it, and then pour some of the fish soup. You can add coriander to the rest of the fish soup. It is delicious. Such a beautiful big carp became.