Stewed crucian carp with bean sprouts
Carp roasted with bean sprouts, the freshness of bean sprouts and the unique mellow aroma of the hot pot base make the fish taste long...
Recipe Recommendations
- wild crucian art. 4
- soybean sprouts 100 grams
- garlic 2 pieces
- ginger 1 block
- oil 1 teaspoon
- hot pot base appropriate amount
Steps for Stewed crucian carp with bean sprouts
1
Prepare the ingredients.
2
Clean up the crucian carp and marinate with a little salt; wash the bean sprouts; wash the garlic and cut into sections; slice the ginger.
3
Put the bean sprouts in a non-frying pan, dry and stir-fry until soft, and serve for later use.
4
Add a little oil to the pan and fry the fish over low heat until slightly yellow on both sides.
5
Leave the oil in the pan and saute the ginger slices until fragrant.
6
Add in the soybean sprouts and stir-fry well.
7
Pour in the carp.
8
Pour in the hot pot base; add appropriate amount of cold water and cook over low heat for 10 minutes.
9
Add garlic and cook for 2 minutes until dried. Season well and serve.Stewed crucian carp with bean sprouts Make Tips
1. Dry stir-fry bean sprouts first without moisture, which can preserve the umami flavor and facilitate better taste. 2. The seasoning is very salty, so there is no additional salt.