Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients;
Grass carp is rich in selenium. Regular consumption has anti-aging and beautifying effects, and it also has certain preventive and therapeutic effects on tumors;
For people with thin bodies and poor appetite, grass carp meat is tender but not greasy, and can appetizing and nourishing.
Steamed grass carp
By IsabellRau
Recipe Recommendations
- grass carp appropriate amount
- mushrooms appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- liquor appropriate amount
- pickled pepper appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed grass carp
1
The weight of the fish is controlled at about 600 grams. With such a size, it will look beautiful when placed on a fish plate and the heat is easy to grasp when it is cooked. After cleaning the fish, spread lard evenly on both sides of the fish (the clear oil is also enough), and dip it in a little white wine.
2
Prepare meat, onions, ginger and mushrooms.
3
Chop [2].
4
Stir in a little soy sauce, sesame oil, salt, shredded ginger, and shredded mushrooms.
5
Putting the meat filling into the fish belly can not only make the fish taste more fresh, but also support the fish belly, making the steamed fish full.
6
Take a large piece of ginger, cut the longest section into uniform and beautiful long and thin silk, take the middle section of the green onion (the unclear place is the same length as the shredded ginger), and spread it on the fish plate. Put the fish into the plate and then sprinkle some shredded green onion and ginger on the fish.
7
Be sure to put the fish into the pan after the water in the steamer boils (never steam the fish with cold water. The secret to many steamed vegetables is to steam the food in the pan after the water is boiled); turn off the heat after steaming for 6-7 minutes.
8
After turning off the heat, don't open the lid. Don't take the fish out of the pan. Use the remaining heat in the pan to "steam" for 5-8 minutes and immediately take out the pan. Then pour the pre-prepared seasoning (soy sauce, vinegar, little salt or no salt) over the fish, and don't put MSG in order to be light.
9
Sprinkle minced green garlic on the fish body, put oil in the pan, saute pepper until fragrant, and add pickled pepper. Make red oil and splash the hot oil on the fish.