Exclusive cold mixed crucian carp

Name: Exclusive cold mixed crucian carp
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Crucian carp; to taste chopped green onions; to taste Pickled chili peppers; to taste pickled ginger; to taste chopped chili; to taste Peanut oil; to taste Starch water

Tender steamed crucian carp served cold under a bold sauce of pickled ginger, chilies and chopped pepper, a Sichuan-style starter built on bright, sour-spicy depth.

1 hrNewEasy Cold Dishes Steam Medium Spicy

Instructions

1
After killing the crucian carp, clean it well and wipe off the moisture.
2
Pickled ginger and pickled chili are chopped into pieces.
3
Bring water to a boil in the pot, then put the crucian carp in the pot and steam over high heat.
4
Steam for about 15 minutes.
5
Heat oil in a pan and add pickled chili and pickled ginger to stir-fry.
6
Add chopped chili.
7
Stir-fry evenly until fragrant.
8
Add an appropriate amount of water.
9
Bring to a boil over high heat, add a little oyster sauce, and season with salt.
10
After boiling, add an appropriate amount of starch water to thicken the sauce.
11
Wash the scallions and chop them into small pieces.
12
Pour out the water used to steam the crucian carp.
13
Drizzle with the stir-fried sauce.
14
Just sprinkle with chopped green onions.
15
Finished product.
16
Finished product.
17
Finished product.