Steamed grass carp brisket-You Are Foodie

By Joa
69

Steamed grass carp brisket

Steamed food is the most homely dish in my family, and it is the favorite dish of my family.For example, steamed fish and steamed spareribs have the highest serving rate. If you do too much, you will be able to do it yourself.Every time I cook, I can eat nothing left.When it comes to steamed fish, I like steamed grass carp best because it is still very tender and smooth after steaming.It happens that grass carp in the market here can be sold separately for fish head, fish tail, shark fin and fish bellySo as long as it is steamed, I basically buy fish brisket, which is tender and smooth enough!

Main Ingredients

Auxiliary Ingredients

Rice Wine A few drops
The soy sauce 2 tsp
oil Two tabletsp
salt 1 tsp

1. marinate the fish brisket for about 10 minutes before steaming to make it more delicious, but it does not need to be marinated for too long to avoid losing the fresh taste of the fish!2. steamed fish must be eaten while it is hot. When it is cold, the fishy smell will be heavier.

Step 1 . Clean the fish belly you bought and scrape the black film in it with a knife.

Step 2 . After cleaning, put it on the steaming dish, wipe the fish with appropriate amount of salt, and marinate it with some rice wine for ten minutes.

Step 3 . Prepare some minced garlic, flatten two slices of dry onions, and shred ginger.

Step 4 . Spread the cut spices on the fish belly.

Step 5 . Boil an appropriate amount of water in a pot, put the fish belly on it after boiling, and steam over high heat for about 15 minutes.

Step 6 . Shred shallots.

Step 7 . Heat a pot with a proper amount of oil.

Step 8 . Take out the steamed fish, pour an appropriate amount of soy sauce, spread shredded onion on the fish belly, and pour scalded oil on it.

Step 9 . Very tender and smooth fish belly.

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