Steamed carp(qing zheng li yu )

Steamed carp

Introduction:

"The fresh and odorless carp can be steamed with boiling water at high temperature, which can better keep the freshness and tenderness of the fish, without loss of nutrients, and the delicious taste can be well preserved."

Production steps:

Step 1: raw materials: one carp (600g) < br > seasoning: 150g scallion, 4G salt, < br > 2G pepper, 10ml yellow rice wine, < br > 20ml steamed fish soy sauce, 20ml corn oil, 15g ginger slices and 1g prickly ash.

Step 2: wash the carp and draw out the line.

Step 3: marinate with salt, pepper and rice wine for 20 minutes.

Step 4: fish body flower knife, ginger into the knife edge. Wash the scallion, cut it into sections, put it into the belly of the fish and put it on a plate.

Step 5: bring the carp to a boil in the steamer, put the carp and the plate on the drawer, steam for 10 minutes, turn off the fire, steam for 5 minutes without opening the cover, sprinkle with shredded green onion and steamed fish soy sauce, and steam for 5 minutes.

Step 6: heat the corn oil in the frying spoon, fry the pepper, take out the pepper, and pour the hot oil on the fish.

Materials required:

Carp: one

Scallion: 150g

Salt: 4 g

Pepper: 2G

Yellow rice wine: 10 ml

Steamed fish and soy sauce: 20 ml

Corn oil: 20 ml

Ginger slices: 15g

Pepper: 1g

Note: 1, steamed river fish had better choose about 750 grams, easy to taste. 2. Pickling is the key step to remove the fishy smell. First dry the water on the fish, and then put the seasoning for pickling. 3. The knife can help the flavor of seasoning permeate into the fish. 4. The key to fresh and tender fish is steaming. The so-called virtual steaming is that when the set steaming time is up, do not open the lid of the pot first, steam with waste heat for 5 minutes, then open it, add other seasonings, and finally taste. 5. Scallion and ginger can remove fishiness and freshness, and can be put into Keduo. The last step is to pour in hot oil and add cretinism.

Production difficulty: unknown

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Qing Zheng Li Yu