Boiled crucian carp with clam(ha li cuan ji yu )

Boiled crucian carp with clam

Raw materials for boiling crucian carp with clam

Fire crucian carp, clam each 500 grams, green vegetables, onion knot each 25 grams, ginger 3 grams, vinegar 5 grams of salt

MSG each 2G, cooking wine, cooked chicken oil each 10g, cooked lard brother 50g

Processing steps of boiled crucian carp with clam

Remove the scales of crucian carp, wash the viscera, and cut one piece from head to tail along the spine. Heat the cooked lard to 40%. First, scald the fish in boiling water, then put it into oil pan, add wine, onion, ginger and water, cook for 5 minutes. Then, remove the onion and ginger, add refined salt and monosodium glutamate, and put the fish in a skillet. Scald the clam in boiling water until the shell is slightly opened. Remove the tendon and wash it in cold water, Put it on both sides of the fish with green vegetables. Add cooked chicken oil to the mud carp. Serve with ginger and vinegar

Boiled crucian carp with clam

Clam carp is a famous traditional dish in Shanghai, which belongs to Shanghai cuisine. Clam and crucian carp are the best dishes in Shanghai because of their different taste and mellow taste

introduce

Crucian carp, clam 500 grams, green vegetables, onion 25 grams, ginger 3 grams, vinegar 5 grams of salt

Basic materials

Clam and crucian carp have different taste and mellow taste. Clam and crucian carp have different taste and mellow taste,

Features: famous Shanghai cuisine, clam and crucian carp, with different taste and mellow taste, is the top grade of Shanghai cuisine

Materials used

: Fire crucian carp, clam each 500g, green vegetables, onion each 25g, ginger 3 G, vinegar 5 g, salt

MSG each 2G, cooking wine, cooked chicken oil each 10g, cooked lard brother 50g

Cooking method:

Remove the scales of crucian carp, wash the internal organs, and cut the two sides along the spine from head to tail; heat the cooked lard to four times

First, blanch the fish in boiling water, then put it into oil pan, add wine, onion, ginger and water

1 000 grams, simmer for 5 minutes, then remove the Congjie, ginger, add salt, monosodium glutamate, use a colander

Put the fish in a skillet; scald the clams in boiling water until the shell is opened, then open the clam shell and remove the tendons

Wash the fish with cold water and place on both sides of the fish. Set the fish with green vegetables. Cook the mud carp with chicken oil. Bring ginger with you

The last dish is served with vinegar

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Chinese PinYin : Ha Li Cuan Ji Yu