Chagan Lake Carp [Jilin Qianguo'erluosi Specialty]

What is Chagan Lake carp? Authentic Jilin Qianguo'erluosi specialty: Chagan Lake carp

Content summary:Do you want to know what Chagan Lake carp is? This article is a detailed introduction to the special product of Chagan Lake Carp in Qianguo'erluosi, Jilin Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Chagan Lake Carp. The full text takes about 4 minutes to read, mainly including the basic introduction of Chagan Lake Carp and its nutritional value? How did the history of carp in Chagan Lake come about? The production method of Chagan Lake carp, etc

Basic introduction of carp in Chagan Lake

Carp, also known as carp claw, belongs to the Cypriniformes order and Cyprinidae family

How did the history of carp in Chagan Lake come about

The rampant Asian carp. Asian carp, also known as silver carp, can grow into large fish weighing over 100 pounds, but this comes at the cost of damaging the ecosystem. Initially, it was introduced to clean up seaweed in catfish ponds in the southern United States. Due to the increase in numbers, some carp slipped into the Mississippi River and its tributaries, where they quickly became rampant. China has become a potential importing country to alleviate the fish disaster. In China, carp can be made into extremely delicious dishes, but due to overfishing, they have almost disappeared. So in the central United States, many fishermen began to catch silver carp, which were processed and sold to China. This disaster in the aquaculture industry was ultimately transformed into economic benefits through commercial fishing

How to make Chagan Lake carp

Steamed carp

Materials

One steamed carp 2 tablespoons (30ml) of soy sauce 1/2 teaspoon (3g) of salt 1/2 teaspoon (5ml) of cooking wine 1 teaspoon (5ml) of watery shiitake mushroom 3 pieces of winter bamboo shoots 50g of green onion 3 pieces of ginger 10g

Practice

1) Scaling off carp to remove internal organs, after cleaning, use a knife to tilt 45 degrees, cut several knives on the fish body, with a depth of about 2cm, and an interval of 5cm between each knife

2) Sprinkle salt and cooking wine on the raw side of the fish, spread it open by hand, and marinate for 10 minutes. Soak the mushrooms until soft and slice them. Wash the winter bamboo shoots and cut them into thin slices for later use. Cut scallions into sections and ginger into slices

3) Spread the scallions on a plate, put the fish on top, and place half of the sliced mushrooms, bamboo shoots, and ginger in the cut of the fish's body. Fill the other half in the fish's belly<4) Drizzle steamed fish and soy sauce, then cut a small amount of scallions and ginger shreds and sprinkle them on the surface of the fish

6) Take it out and sprinkle with shredded red pepper