Steamed grass carp with spicy pickles(la suan cai zheng huan yu )

Steamed grass carp with spicy pickles

Introduction:

Steamed grass carp with spicy pickles

Production steps:

Step 1: soak the spirulina well, cut the fish into pieces, chop the hot pickled cabbage, marinate the chicken offal with seasoning, and dice the green onion

Step 2: add proper amount of water, ginger slices and spirulina into the cooking pot and cook first

Step 3: Boil Spirulina over low heat for about 15 minutes, add marinated chicken and continue to cook over low heat

Step 4: marinate grass carp with seasoning

Step 5: put grass carp in a dish, sprinkle hot pickled cabbage, and drizzle with peanut oil

Step 6: put the dish in the steamer attached to the cooking pot, put the steamer in the cooking pot, cover and steam for about 8 minutes

Step 7: after the fish is cooked, open the lid, sprinkle the scallion, steam the drawer and take out the spicy pickled grass carp

Step 8: when the spirulina soup is ready, add the egg liquid into the soup and season with salt

Step 9: wait for the egg to solidify, add scallion

Step 10: turn off the heat and the spirulina egg soup is ready

Materials required:

Grass carp: moderate

Spirulina: right amount

Eggs: right amount

Chicken offal: right amount

Hot and sour cabbage: moderate

Scallion: right amount

Ginger: right amount

Peanut oil: right amount

Water: moderate

Raw powder: appropriate amount

Salt: right amount

Sugar: right amount

Chicken powder: right amount

Oyster sauce: right amount

Pepper: right amount

Hot and sour dishes are special ingredients for cooking fish

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : La Suan Cai Zheng Huan Yu