Huaiyang Cuisine Chef Teaches You How to Make a Delicious Dish with 1 Carp, 200g Mung Bean Sprouts, and 4oz of Dried Bean Sprouts - Nutritious, Appetizing, and Filling!
Ingredients:
1 crucian carp, 200g mung bean sprouts, 1 green pepper, 5g dried chili flakes, 10g ginger slices, 1 scallion knot, 15g garlic.
Seasonings:
50g vegetable oil, 30g soy sauce, 25g aged vinegar, 15g old soy sauce, 3g salt, 5g sugar, 3g vinegar.
Instructions:
1. Gut and wash the crucian carp, and cut flower knives on both sides;
2. Heat the pot, add a little vegetable oil;
3. Put the crucian carp into the pot, and sear both sides until golden brown;
4. Add ginger slices, scallion knots, and garlic to sauté;
5. Add dried chili flakes and stir-fry;
6. Pour in a little soy sauce;
7. Add appropriate amount of water;
8. Add aged soy sauce 25g, old soy sauce 15g, salt 3g, sugar 5g, vinegar 3g in order;
9. Tear the green pepper and add it to the pot;
10. Cover the pot and simmer over medium heat for ten minutes;
11. Open the lid and add mung bean sprouts;
12. Cover and cook for five to six minutes;
13. Open the fire to thicken the soup;
14. Serve in a dish.
▲Chef’s Tip:
1. Cutting flower knives on the crucian carp makes it easier for it to absorb the flavor and ensures even heating during cooking.
2. Before frying the fish, you can sprinkle a little salt in the oil to prevent the fish from sticking to the pot.
3. Adding green peppers is to remove the fishy smell, enhance freshness, and increase fragrance.
