Steamed grass carp Brisket with soy sauce
Steaming is the best thing to do in summer, which is convenient and fast, and can maintain the original flavor of the food. The advantage of grass carp belly is that the fish needles are relatively small and thick, the fish meat is rich in non rich protein, and the fish skin is rich in collagen, which can resist the aging of the human body and repair the body cell tissue. Eating fish has many advantages. The fish meat is tender and smoothThis home-made dish is the seasoning sauce in fish. Puning soybean sauce is a special sauce in Chaoshan. Many Chaoshan dishes use soybean sauce. The unique flavor of soybean sauce will be slightly tarnished if it is missing. If you can't buy Puning soy sauce, you can also steam fish with other brands of soy sauce
Step 1 . Materials required
Step 2 . Cut the fish belly into strips
Step 3 . Then cut the fish belly into blocks
Step 4 . Add 1.5 teaspoons of Puning bean paste
Step 5 . Add 1 teaspoon of raw soy sauce
Step 6 . And 0.5 teaspoon of salt
Step 7 . Mix all the seasonings and marinate for 10 minutes
Step 8 . Cut ginger into shreds and put them on the fish
Step 9 . Boil the fish in the pot and steam for 12 minutes
Step 10 . When steaming for 12 minutes, put the seasoning dish on the fish noodles, add a spoonful of peanut oil, cover it, steam for another minute, and then come out of the pot
Step 11 . Steamed fish with tender and smooth soy sauce come out of the pot
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