Steamed crucian carp

Steamed crucian carp

Introduction:

"Steamed crucian carp belongs to Sichuan cuisine. The recipe has the functions of malnutrition and conditioning. The taste of the dish is salty and fresh. It is said that one year, when the Kuomintang yuan Lao Ling Ren Ren visited Town God's Temple, Shanghai, she went to Dexing restaurant near the famous restaurant. Yu Youren was a Western Shaanxi and did not love sweet dishes. So the cook steamed the fish. After this dish is made, the fish is tender and delicious, and the taste is especially good. "

Production steps:

Step 1: clean the belly of crucian carp, cut the fish body with a flower knife, and touch the body and belly with an appropriate amount of salt (according to the size of the fish, 500g, about two spoonfuls, you can put a little heavy hand). This step is very important, which determines the saltiness of the fish. Slice the ginger and put the scallion on the fish.

Step 2: add water to the pan, boil the water and steam the fish. It takes about 8-10 minutes to steam 500g. After the fish is steamed, take out the scallion and ginger, filter out the water, and sprinkle the shredded chili and scallion on the fish.

Step 3: heat the oil in the frying pan and pour the oil on the fish.

Materials required:

Crucian carp: 500g

Ginger: right amount

Scallion: right amount

Green pepper: right amount

Pepper: right amount

Peanut oil: right amount

Soy sauce: right amount

Salt: right amount

Note: the fish bought in March and April usually have fish eggs. If there are fish eggs, you need to take them out and steam them next to the fish. Otherwise, it's easy to stay in the fish belly~

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh