Steamed crucian carp-You Are Foodie

By Belle
8

Steamed crucian carp

Recently, I bought a crucian carp in the vegetable market near the community. I don't know how to cook it. Just when my baby and husband want to eat steamed crucian carp, I'll make it.Steamed crucian carp can be cooked in this way without going to restaurants. It tastes delicious and fresh. It is easy to operateTo tell you the truth, I am not very good at making steamed fish. Every time I make it, it tastes like fish. There is no taste on it, so my family can't eat steamed fish once a year.Steamed crucian carp can be cooked in this way without going to restaurants. It tastes delicious and fresh. It is easy to operateSince my baby and my husband trust me so much, I can't live up to their trust. I checked a lot of steamed crucian carp recipes before making them. Finally, I planned to use the recipes of the famous food blogger Wang Gang. Of course, I was also allowed to make a little improvement in the middle. I didn't expect that the steamed crucian carp tastes delicious and the fish meat is fresh and tender. My husband and my baby like to eat it very much. It only takes 20 minutes in the whole process. It's also easy to operate, It's a Kwai home cooked dish that is very suitable for office workers and Xiaobai.

Main Ingredients

Shredded ginger appropriate amount
hot oil appropriate amount
Scallion segment appropriate amount
Ginger slices appropriate amount
Shredded scallion appropriate amount
Crucian carp 1

Auxiliary Ingredients

Shredded Peppers Half

Seasonings

Steamed fish with soy sauce 1 tabletsp

1. When buying fish, ask the fish seller to deal with the fish. In this way, you don't have to deal with it yourself when you go home. You just need to clean it.2. The black film inside crucian carp must be cleaned, otherwise the steamed fish will have a fishy smell.3. It's better to use shallots when pouring hot oil. Shallots are sold in major markets and supermarkets and are easy to buy.

Step 1 . After buying the crucian carp, thoroughly clean the black film in the stomach, and use a knife to cut a few knives on the surface and bottom of the crucian carp for standby. The crucian carp does not need to be salted with cooking wine, otherwise the meat of the fish will grow old.

Step 2 . Prepare an appropriate amount of shallots and ginger, put them into a basin, pour an appropriate amount of water and edible salt into it, soak it for 15-20 minutes, and clean it. Take an appropriate amount of shallots and ginger, cut it into shallots and ginger slices for standby. The purpose of soaking shallots and ginger with salt is to remove 80% of the pesticide residues in shallots and ginger.

Step 3 . Cut the remaining onion and ginger into shreds with a knife and put them into a bowl for standby.

Step 4 . Prepare a red pepper, clean it as in step 2, cut it in half with a knife, take 1 and a half and cut it into red pepper shreds with a knife for standby. Red pepper shreds are mainly put on red pepper shreds before sprinkling hot oil, which are used to decorate, so that the steamed fish looks better, and you can not put them if you don't have them.

Step 5 . Lay a layer of chopped scallions on the steamed fish plate, put the remaining scallions and ginger into the fish belly, and put them on the plate for standby. The purpose of putting scallions and ginger in the belly of fish is to better remove the fishy smell of fish. The purpose of spreading scallions is not only to enhance the flavor, but also to prevent fish from sticking to the plate when steaming fish.

Step 6 . Pour an appropriate amount of water into the pot, boil it, put it in the steamer, put the fish on the steamer, cover the pot, steam over high heat for 10 minutes, and turn off the fire.

Step 7 . Take the steamed crucian carp out of the pot and pour out the water in the steamed fish plate for standby. The water from the steamed fish must be poured clean, otherwise it will not taste good when it comes to hot oil at last, which will affect the taste.

Step 8 . Sprinkle chopped shredded scallion and ginger and red pepper on the surface of the steamed fish, pour an appropriate amount of edible oil into the pot, burn until the oil smokes, turn off the fire, and pour the hot oil on the surface with scallion and ginger and colored pepper skin with a spoon while it is hot, so as to stimulate the taste of scallion and ginger. The amount of oil must be more than usual, so that the steamed fish is delicious.

Step 9 . Pour 1 tablespoon of steamed fish soy sauce into the steamed fish sprinkled with hot oil.

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