Steaming carp

By VicentaLakin

Steaming carp
I brought a big carp. I'll make it smell better. Personal preference is for stench fish, soft meat, good scent, soup stench, fragrance and nutritional value. Carp tastes glitter, sex flat, spleen, kidney, lungs, no poison. It has the effect of filling the spleen, swollen water, irritating milk, detoxifying the fever and stopping the cough gas。

Recipe Recommendations

  • carp art. 1
  • oil appropriate amount
  • steamed fish oyster sauce appropriate amount
  • salt appropriate amount
  • liquor appropriate amount
  • white pepper appropriate amount
  • scallion appropriate amount
  • Jiang appropriate amount
  • carrots half a

Steps for Steaming carp

  • Make Steaming carp step 0
    1
    The carp goes to the bottom and cleans its organs, and it is made of white wine for half an hour。
  • Make Steaming carp step 1
    2
    A ginger slice。
  • Make Steaming carp step 2
    3
    Carp's tails are cut open, fish meat is cut off from the back and the abdomen are kept。
  • Make Steaming carp step 3
    4
    Load the plate, put the sliced fish down and put it on the tail。
  • Make Steaming carp step 4
    5
    A piece of ginger pickled on each fish for 10 minutes。
  • Make Steaming carp step 5
    6
    The steam pot opens for 15 minutes。
  • Make Steaming carp step 6
    7
    Take out the pouring juice, take off the steamed ginger。
  • Make Steaming carp step 7
    8
    Hot pots, onions, carrots, peppers。
  • Make Steaming carp step 8
    9
    Steam the fish oil and pour it into the fried carrots。
  • Make Steaming carp step 9
    10
    OK! DINNER'S READY。

    • Steaming carp Make Tips

    1 When cutting, keep the abdomen. 2. If the pot is large, the steam oil can be steamed at the same time。

    Recipe Categories

    Recipe recommendation