Steamed crucian carp
By MattieSporer
Ingredients: soy sauce,salt,green pepper,chili,crucian carp,onion,Jiang,peanut oil
Recipe Recommendations
- crucian carp 500 grams
- Jiang appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- chili appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed crucian carp
1
Open the belly and wash the carp, cut the fish body with a knife, and use a proper amount of salt (determined according to the size of the fish, 500 grams is about two spoonfuls, you can use a little heavier hand) to touch the fish body and fish belly. This step is very important and determines the approximate salty taste of the fish. Slice ginger, cut green onions into sections and place on the fish.
2
Add water to the pan, add the fish to steam after the water is boiled, 500 grams will take about 8-10 minutes to steam. After steaming the fish, take it out, pick up the steamed onions and ginger, strain the steamed water, and sprinkle the shredded chili peppers and shredded onions on the fish.
3
Heat the oil in a wok and drizzle the hot oil on the fish.Steamed crucian carp Make Tips
Fish bought in March and April generally have fish eggs. If there are fish eggs, you need to take them out and place them next to the fish to steam together. Otherwise, it will be easy to become uncooked when left in the fish belly ~