Braised crucian carp with Scallion(xiang cong shao he ji yu )
Braised crucian carp with Scallion
Introduction:
Production steps:
Materials required:
River crucian carp: 290g
Chives: 220g
Cooking wine: moderate
Soy sauce: moderate
Sugar: 1 teaspoon
Salt: right amount
Chicken essence: appropriate amount
matters needing attention:
Production difficulty: simple
Process: firing
Production time: 20 minutes
Taste: light
Chinese PinYin : Xiang Cong Shao He Ji Yu
Braised crucian carp with Scallion
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