Purse crucian carp(he bao ji yu )

Practice of purse crucian carp:

Raw materials for making purse crucian carp

One large live crucian carp (weighing about 350 grams), 200 grams of pork, 25 grams of Shaojiu, 35 grams of soy sauce, 20 grams of sugar, 2 grams of refined salt, 1 gram of monosodium glutamate, 75 grams of cooked lard, 2 grams of scallion, 2 pieces of ginger, 1 scallion knot, 15 grams of scallion and ginger juice (made from scallion, ginger and water), and 10 grams of wet starch.

The process of making purse crucian carp is as follows:

1. Remove the scales and gills of crucian carp, cut it from the back, take out the viscera and wash it clean.

2. Chop pork into minced meat, put it into a bowl, add salt, monosodium glutamate, onion and ginger juice to mix it into stuffing, and then put it into the belly of fish. Put a few knives on the fish, then spread soy sauce on it and marinate it.

3. Heat up the frying pan, add 50g lard and heat it to 70% to 80%. Fry the crucian carp in the pan until it turns yellow on both sides. Add green onion and ginger slices and fry them until fragrant. Then add 250g Shaojiu, soy sauce, sugar, salt and water. Bring to a boil over high heat. Cover the pan and simmer for 20 minutes. Thicken the marinade with high heat. Thicken with a little wet starch. Pour 25g cooked lard and sprinkle with water Scallion, from the pot into the plate.

The characteristics of Carassius auratus are as follows

The color is deep red, and the fish is fresh and delicious.

Purse crucian carp

Crucian carp is a famous traditional dish in Jiangsu Province, which belongs to the Jiangsu cuisine. It is dark red in color, tender and delicious. Meng Shen's food therapy materia medica: "crucian carp should not be eaten with pork." Pork tastes sour, cold and slightly cold, Carassius auratus is warm and sweet, and their sexual taste functions are slightly different, but they can react when they are eaten together, which is not good for health.

brief introduction

Steamed crucian carp

Jiangsu cuisine

[Characteristics] the color of the fish is deep red, and the fish is very delicious.

The ingredients are: 1 large live crucian carp (weighing about 350 grams), 200 grams of pork, 25 grams of Shaojiu, 35 grams of soy sauce, 20 grams of sugar, 2 grams of refined salt, 1 gram of monosodium glutamate, 75 grams of cooked lard, 2 grams of scallion, 2 pieces of ginger, 1 piece of scallion, 15 grams of scallion and ginger juice (mixed with scallion, ginger and water), and 10 grams of wet starch.

Purse crucian carp - ingredients

One large live crucian carp (weighing about 350 grams), 200 grams of pork, 25 grams of Shaojiu, 35 grams of soy sauce, 20 grams of sugar, 2 grams of refined salt, 1 gram of monosodium glutamate, 75 grams of cooked lard, 2 grams of scallion, 2 pieces of ginger, 1 scallion knot, 15 grams of scallion and ginger juice (made from scallion, ginger and water), and 10 grams of wet starch.

Purse crucian carp - Practice

1、 Crucian carp to scale, gills, from the spine cut, take out the viscera, wash clean.

2、 Chop pork into minced meat, put it into a bowl, add salt, monosodium glutamate, onion and ginger juice, mix it into stuffing, and put it into the belly of fish. Put a few knives on the fish, then spread soy sauce on it and marinate it.

3、 Heat up the frying pan, add 50g lard and heat it to 70% to 80%. Fry the crucian carp in the pan. When it turns yellow, add green onion and ginger slices and fry them until fragrant. Then add 250g Shaojiu, soy sauce, sugar, salt and water. Bring to a boil over high heat. Cover the pan and simmer for 20 minutes over low heat. Thicken the marinade with high heat, thicken it with wet starch, pour 25g cooked lard and sprinkle with water Serve with scallion and serve.

Features: deep red color, fresh and tender fish, very tasty.

The key to master: 1. The meat stuffing must be made of pork and pork, which has both lean meat and fat. It matches with crucian carp, and tastes fresh and fat. ② The amount of water added to the fried crucian carp must be accurate. Water can only be added once to make the juice strong and tasty. If water is added midway, the juice will lose its light flavor.

Food Guide

Crucian carp and pork: bad for health. Tang mengshen's food therapy materia medica: "crucian carp should not be eaten with pork." Pork tastes sour, cold and slightly cold, Carassius auratus is warm and sweet, and their sexual taste functions are slightly different, but they can react when they are eaten together, which is not good for health.

Other data show that crucian carp should not be eaten with garlic, granulated sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : He Bao Ji Yu