准备时间 Prep
20 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
40 分钟 min
Yunnan
🌱 简单 Beginner
民族风味
Clear Soup Olive Fish
彝族清汤橄榄鱼
彝族的清汤橄榄鱼，用洱源的橄榄果煮鱼，汤是酸的，鱼是鲜的。橄榄的酸涩和鱼的鲜甜混在一起，是大理人餐桌上的独特味道。
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彝族清汤橄榄鱼
彝族的清汤橄榄鱼，用洱源的橄榄果煮鱼，汤是酸的，鱼是鲜的。橄榄的酸涩和鱼的鲜甜混在一起，是大理人餐桌上的独特味道。
准备时间 Prep
20 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
40 分钟 min
Crucian carp
About 500g each, cleaned
Pickled olives
Sliced, Yi ethnic specialty
Salt
White pepper
MSG
Optional
Scallion
White part only
Ginger
Sliced
Cooking wine
Lard
Clean fish, remove internal organs and scales. Make diagonal cuts on both sides.
Slice olives, mince scallion and ginger.
Heat wok with lard. Add ginger and scallion, stir-fry until fragrant.
Add cold water and bring to boil. Add fish and cooking wine. Skim off foam.
When fish is cooked, add salt and seasonings. Simmer for 5 minutes.
Add olive slices. Bring to boil once more. Serve hot!
Cooking Tips