Kaipingyu
I've been working hard recently,(*^__^*) Hehe... When I see the beautiful dishes you cook, I can't help but try it out. Please comment
Recipe Recommendations
- grass carp 1000 grams
- carrots a
- green onion appropriate amount
- ginger appropriate amount
- wolfberry a dozen
- coriander a little
- soy sauce 2 tablespoons
- cooking wine 1 scoop
- salt 5 grams
- spiced powder 1 scoop
- steamed fish oyster sauce appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Kaipingyu
1
The ingredients are as shown in the picture: a grass carp, a section of scallion white, a piece of ginger, a carrot. The fish is dissected and hidden, the gills are removed, and washed. Be careful to cut the fish belly neatly and not to miss it when slicing the fish belly
2
The seasonings are as shown in the picture, five-spice powder, salt, soy sauce, cooking wine, steamed fish soy sauce
3
Divide the fish into three sections, cut the head and tail, place it in a container, add 1 spoonful of salt, 1 spoonful of five-spice powder, 1 spoonful of soy sauce, 1 spoonful of cooking wine, shredded green onion and ginger, and start massaging the fish. Put some shredded green onion and ginger into the fish belly, wipe well, and marinate for about 15 minutes
4
After marinating for 15 minutes, change the knife to the fish. Cut it from the back of the fish. Make sure not to cut the belly of the fish. Each section is about one centimeter apart. Cut it evenly, and try to choose a sharp knife.
5
Place the cut fish on a plate. First, lay the onion and ginger strips of the pickled fish on the base. Then, place the fish well, pour the sauce of the pickled fish on it, and place the fish tail in the gap. Place the fish head on top of it. Place the wolfberry on the fan-shaped fish for decoration
6
Pour steamed fish soy sauce on the fish, about three spoonfuls
7
Bring the steamer to a boil, put in the stacked fish and steam it over high heat. The time is determined according to the size of the fish. I steamed it for 10 minutes. The fish is easy to cook, not too long
8
Simply decorate the steamed fish with small flower slices transformed from carrot to knife, sprinkle parsley around the fish head, and pour hot oil on the parsley.
9
Come to the table and have dinner. Please advise me if you don't cook well