Bitter Melon Stewed with Crucian Carp
- Ingredients
- Crucian carp4 pieces
- Large Chinese cabbage100g
- TofuHalf a block
- OilAppropriate amount
- SaltAppropriate amount
- Spring onion GingerAppropriate amount
- GarlicAppropriate amount
- Rice wine10ml
- White vinegar10ml
- White pepper FlourAppropriate amount
- Chicken essence3g
- How to make Steamed Crucian Carp with Chinese Cabbage and Tofu
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1. The carp was cleaned by the fish seller, just rinse a few times at home; used some large Chinese cabbage leaves.
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2. Half a block of tofu, cut into 30CM pieces
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3. Prepare garlic, ginger, spring onions, and star anise
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4. Slice the Chinese cabbage horizontally into big pieces
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5. Dry the carp with kitchen paper towels
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6.Clamshell pan Heat the pan and place the carp in it, fry both sides until golden yellow
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7. Remove the fried carp from the pan and put it on a plate to set aside
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8. Pour oil into the pan again, add garlic, ginger, spring onions, and star anise; stir-fry until fragrant
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9. Add the fried carp back into the pan
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10. Pour in enough boiling water
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11. Add rice wine to remove fishy smell and enhance flavor
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12. Pour in white vinegar, strengthen the taste
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13. Let it simmer over low heat until the broth turns creamy white Fire slowly, turning into a creamy white color
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14. Add the sliced Chinese cabbage and let it cook for 3 minutes; then add the tofu
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15. Season with salt
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16. Add white pepper powder to remove fishy smell (I'm worried the fish might be too fishy)
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17. Finally, add chicken essence to enhance freshness
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18. A pot of fragrant Steamed Crucian Carp with Chinese Cabbage and Tofu is ready
- Tips
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1 Make sure to remove all the internal organs of the fish, especially the black membrane;
2 Dry the fish body thoroughly before frying by using kitchen towels or paper; avoid splashing oil;
3 Always use boiling water and start cooking over high heat; this ensures a white soup base.Fish broth should be clear and white.
4 I didn't use soy sauce to keep the soup white.Soy sauce, to keep the fish soup white.
