Roast crucian carp with Scallion(cong kao ji yu bao rou )

Roast crucian carp with Scallion

Introduction:

"When I was a child, my grandmother would put a large spoonful of lard when she cooked the braised crucian carp, and scallion roast was a Shanghai cuisine. Today, I'd like to try what it's like to put some fat meat foam in the fish maw. As a result, I have no responsibility ❤ Man, bird of success ~ "

Production steps:

Materials required:

Crucian carp: 600g

Chives: 500g

Minced meat: 60g

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Raw powder: appropriate amount

Ginger: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Cong Kao Ji Yu Bao Rou