Steamed carp(qing zheng li yu )

Steamed carp

Introduction:

"Steaming is the simplest and most difficult dish. It's easy to cook, but it's too hard to cook. I'm going to try this dish. LG says it's very successful. I'm happy to eat it myself."

Production steps:

Step 1: wash the fresh fish, and cut the fish in both sides. Due to the limited space in the pot, I cut off all the fins and tails. Salt and Baijiu are used to pickle fish for a quarter of an hour.

Step 2: deal with the shallot and cut it into small pieces. Slice part of the ginger and cut part of it into shreds. Put some shredded green onion and ginger in the belly of the salted fish. Place shredded green onion and ginger under the fish plate.

Step 3: put the fish in the pot with clean water and steam it. After two minutes, take out the fish plate and pour out the fishy water. Then put the remaining shredded ginger and scallion on the fish and add a little soy sauce to the plate.

Step 4: continue steaming the fish plate in the pan, turn off the heat after steaming for 10 minutes, do not open the lid of the pan, steam for seven or eight minutes, open the lid and take it out. OK, eat!

Materials required:

Carp: one (about 1.5 Jin)

Shallot: moderate

Ginger: right amount

Salt: right amount

Baijiu: moderate amount

Soy sauce: right amount

Note: onion ginger essential, no side fishy smell is difficult to remove, I steamed out of the fish feel permeated with onion ginger fragrance. Steam for two minutes, pour out the oozing water, which also helps to remove the smell. You can put some soy sauce on the plate, dip it in the soup when you eat fish, and it will make the dishes discount greatly when you put it on the fish. The real steaming and the virtual steaming should be well controlled. The fish will be ripe and tender.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Zheng Li Yu