Roasted crucian carp with water chestnut rice
Ingredients: salt,water chestnut,shallots,crucian carp,white sugar,balsamic vinegar,laoganma,soy sauce,ginger
Recipe Recommendations
- crucian carp eight or two
- water chestnut half a catty
- ginger small piece
- shallots two
- laoganma a teaspoon
- salt a little
- soy sauce a little
- balsamic vinegar a little
- white sugar a little
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Roasted crucian carp with water chestnut rice
1
Prepared ingredients.
2
Wash the crucian carp and pickle with a little salt for 5 minutes.
3
Remove the shells from the water chestnut, slice the ginger, and tie the green onions into knots.
4
Bring the water in the pot to a boil, remove the water from the water chestnut rice and set aside.
5
Stir fry the shallots in hot oil and remove them. Put the crucian carp into a frying pan until both sides are yellow and served out.
6
Leave a little oil on the bottom of the pot, add Laoganma ginger slices and stir-fry until fragrant.
7
Add appropriate amount of water to boil.
8
Add crucian carp and water chestnut rice.
9
Season with a little balsamic vinegar, dark soy sauce, white sugar and pepper, and cook until well seasoned.