[Hunan cuisine] Furong crucian carp(xiang cai fu rong ji yu )

[Hunan cuisine] Furong crucian carp

Introduction:

"Furong crucian carp is steamed with fish and egg white. It tastes fresh and tender, and dissolves in the mouth. It is a traditional famous dish in Hunan Province."

Production steps:

Step 1: clean the crucian carp.

Step 2: cut off the head and tail with a knife.

Step 3: flatten the onion and ginger.

Step 4: put the fish on the plate, add the scallion and ginger, add Shaojiu, and steam in the steamer for 10 minutes.

Step 5: chop the green and red peppers with a knife.

Step 6: put egg white in the bowl and stir with chopsticks.

Step 7: take out the steamed fish and peel off the fish.

Step 8: put the peeled fish into the egg white, add Shaojiu, salt, monosodium glutamate, chicken broth and pepper, and stir well with chopsticks.

Step 9: put half of the fish on the plate and put it into the steamer.

Step 10: steam until half done and remove.

Step 11: pour in the other half of the fish, put on the fish head, and then steam in the pan. Sprinkle with green and red pepper and drizzle with chicken oil.

Materials required:

Crucian carp: 2

Egg white: 3

Green and red pepper: moderate

Chicken soup: right amount

Scallion: 1

Shaojiu: moderate

Ginger: right amount

Pepper: right amount

MSG: right amount

Chicken oil: right amount

Salt: right amount

Note: crucian carp can not be steamed for a long time, take 10 minutes as the degree, steaming time is too long, meat dead thorn soft, not easy to separate, taste lost.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Xiang Cai Fu Rong Ji Yu