Steamed grass carp Brisket with soy sauce-You Are Foodie

By Novia
41

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 smooth

Main Ingredients

Auxiliary Ingredients

This 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

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!