Carassius auratus(liang fen ji yu )

How to make cold powder crucian carp:

Raw materials for making jelly crucian carp:

A fresh crucian carp (about 750 grams). 250 grams of white jelly. 15 g cooking wine, 200 g pork net oil, 5 g salt, 15 g red oil, 10 g bean drum, 5 g garlic paste, 10 g bean sprouts, 5 g scallion and 5 g prickly ash oil.

Processing steps of jelly crucian carp:

After the live crucian carp is knocked unconscious, remove the scales, gills and viscera, wash them, draw a few knives on both sides of the fish, spread cooking wine and salt on them, wrap them in pig net oil, put them into a steaming bowl and steam them until cooked (about 15 minutes). Cut the cold powder into 1.3cm square pieces, bring to a boil in a clear water pan, remove and drain. Add the seasoning of red oil, bean drum, mashed garlic, minced sprouts, scallion and zanthoxylum oil. Take out the steamed fish and remove the net oil. Pick the fish into the plate and pour in the mixed cold powder.

Carassius auratus

Minced crucian carp is a famous traditional dish in Sichuan Province. The color is bright red, the taste is spicy, the fragrance is thick, the fish is tender, the modelling is simple, has the rich Sichuan local flavor.

Ingredients needed

A fresh crucian carp (about 750 grams). 250 grams of white jelly. 15 g cooking wine, 200 g pork net oil, 5 g salt, 15 g red oil, 10 g Douchi, 5 g garlic, 10 g bean sprouts, 5 g scallion and 5 g zanthoxylum oil.

Production method

After the live crucian carp is knocked unconscious, remove the scales, gills and viscera, wash them, draw a few knives on both sides of the fish, spread cooking wine and salt on them, wrap them in pig net oil, put them into a steaming bowl and steam them until cooked (about 15 minutes). Cut the cold powder into 1.3cm square pieces, bring to a boil in a clear water pan, remove and drain. Add the seasoning of red oil, Douchi, mashed garlic, minced sprouts, scallion and zanthoxylum oil. Take out the steamed fish and remove the net oil. Pick the fish into the plate and pour in the mixed cold powder.

Characteristics of dishes

The color is bright red, the taste is spicy, the fragrance is thick, the fish is tender, the modelling is simple. It has a strong local flavor of Sichuan.

What to eat

Crucian carp has the function of clearing heat and detoxifying, and cold powder is also a good food in summer. It's a good dish in summer when they are combined. It's also the best match for fish and jelly. Crucian carp has the functions of replenishing qi and strengthening spleen, eliminating stomach yin, diuresis and detumescence, clearing away heat and toxin, and has the effect of lowering cholesterol; crucian carp can be used to treat aphthous ulcer, ascites, water emulsion and other diseases, often eat crucian carp, can prevent hypertension, arteriosclerosis, coronary heart disease, very suitable for obese people to eat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Liang Fen Ji Yu