[Tianjin] stuffed crucian carp

Stuffed crucian carp is a traditional Tianjin dish made of crucian carp and pork.There is this dish on the Spring Festival table, which means better, more auspicious, great wealth and wealth.This dish is to wash the live crucian carp after slaughtering, fill the cleaned fish belly with the prepared pork stuffing, fry the fish until it is golden on both sides, and then stew it slowly over a low fire. The strong flavor of fish and meat stewed together is very unique, which is unmatched by a single ingredient of fish or meat. This dish is well worth enjoying by diners who like both fish and meat.There are two main points to grasp when making this dish: first, material selection: crucian carp should choose fresh crucian carp, preferably reservoir fish. Crucian carp are kept in the water for several hours after they are bought home, so that they can drain the waste. Pork stuffing should be fat and thin. There should be a little more lean meat. It's good to open it in three or seven. Second, cooking: stew slowly over low heat to ensure that the fish is fresh and tender and the meat filling tastes delicious.

Main Ingredients

• garlic A moderate amount of
• ginger appropriate amount
• scallion A moderate amount of
• vinegar appropriate amount
• Sweet Noodle Sauce appropriate amount
• White sugar appropriate amount
• oil appropriate amount
• Crucian carp 500g

Auxiliary Ingredients

• Bulk material appropriate amount
• Egg liquid appropriate amount
• The soy sauce A moderate amount of
• Cooking wine appropriate amount
• salt A moderate amount of
• pork 150g

1. Soy sauce, sweet flour sauce, soy bean curd and so on in the seasoning all contain salt. Therefore, salt should be added less.2. Stewed dishes over low heat taste better.3. Fish is easy to cook. The meat filling in the belly of fish is equivalent to meatballs. Therefore, the cooking time of this dish is longer than that of ordinary fish.