Asian food

Cook Chinese Food – Braised Crucian Carp

Crucian is fresh in taste, rich in roe and delicious in flavor; and can be braised, steamed and boiled. Because it’s eutrophy and consists of plenty of protein, it’s good for health to eat this kind of fish frequently. It’s also helpful for office workers to not only make the skin bouncy but also relax and improve sleeping, for the dry and stuffy working environment.

Materials: a carp of 420g, half onions, two soaked mushrooms, and two slices of ginger

Seasonings: a cup of cooking oil, a spoon of soy, half spoon of corn flour, a spoon of cooking wine, a third of salt, half spoon of chicken powder

Get started:

1. Eviscerate and wash the carp, sideling cut twice both its sides, blot it up with kitchen towel, and wipe it with corn flour evenly. Clean the roe.

2. Cut off the head and tail of the onions, pat and segment it. Capped and shred the mushrooms.

3. Heat a cup of oil, and fry the fish and roe till both sides of the fish get golden. Out of pot.

4. Heat a spoon of oil. Fry the ginger, mushrooms and onions till fragrant. Boil with half bottle of water.

5. Mix with the cooking wine, seafood sauce, salt and chicken powder, and put in fried fish and roe. Cover the pot and braise over a soft fire for about 10 minutes, then strong fire till it’s getting dry. Great job!

Tips:

1. Sprinkle a little bit of salt in the boiled oil before fry the roe for water in the roe easily explodes in hot oil.

2. Blot up the fish and wipe with corn flour; wipe the pot with ginger after heated before pour oil so that the carp won’t be peeled in hot oil.

3. Clear away teeth in the throat to remove the mud taste.

4. Be gently when frying and braising in case of breaking the bond or skin.

5. Sprinkle evenly a little bit of vinegar in the fish after it’s in the dish; this not only embellishes the color and flavor, but also prevents nutrition loss.

Chinese Lesson : vocabulary – common adjetives

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