Black carp in oil

Black carp in oil

Introduction:

"Oil splashed black carp belongs to Shandong cuisine. The main raw material is black carp, which is characterized by fresh and tender meat, delicious taste and rich nutrition."

Production steps:

Step 1: prepare to eat 350 grams of middle part of black carp < br > appropriate amount of peas < br > 4 mushrooms

Step 2: scal the black carp, wash it, cut it crosswise, and marinate it with proper salt.

Step 3: rinse and dice mushrooms with water, cook them with peas, season with salt and chicken essence, and serve.

Step 4: rinse the black carp, add salt, cooking wine, ginger slices, and steam for about 12 minutes.

Step 5: suffocate for 3 minutes, pour out the water of steamed fish and remove the ginger slices.

Step 6: put the oyster sauce into a small bowl, add sugar, cooking wine, chicken essence, pepper, ginger powder, a little cold boiled water, and stir well to make the sauce.

Step 7: pour the sauce on the fish.

Step 8: add diced mushrooms and peas.

Step 9: Sprinkle with scallions.

Step 10: add 2 spoons of hot oil.

Materials required:

Black carp: 350g

Peas: 25g

Mushroom: 4

Salt: 5g

Sugar: 2G

Cooking wine: 3 spoons

Chicken essence: 1g

Pepper: 1g

Oyster sauce: 1 spoon

Scallion: 1

Ginger: 5 pieces

Vegetable oil: 2 spoons

Note: 1. Pour out the juice of steamed fish, which is less fishy. 2. It's OK to make sauce with steamed fish and soy sauce. 3. Black carp should not eat with plum. 4. The time of steaming fish depends on the size of the fish.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh