Steamed crucian carp with bamboo shoots(chun sun zheng ji yu )

Steamed crucian carp with bamboo shoots

Introduction:

"Fish has been my favorite since I was a child, whether it's braised, steamed or fried. In my mother's words: I like fish more than cats. When I was a child, I could eat which fish was killed and then burned. Like to eat fish, of course, must be very good at making fish, otherwise when greedy can do? In the past, the fish was usually cooked by my husband. Which kind of fish was braised in brown sauce? It's delicious, but it's very troublesome after cooking. So I thought of a simple way to make fish: steamed. It's not only nutritious, but also can't make the kitchen smoky. It's killing two birds with one stone! ha-ha! After trying once, my husband was so happy that he couldn't control it. Now as long as it is to buy fish, steamed crucian carp has become my job, he is also happy to close his mouth, do not need him to cook, there are delicious fish to eat. You can steam crucian carp all the year round. Now it's spring. When the spring bamboo shoots are on the market, I add a little bit of diced bamboo shoots to add flavor. The effect is good! "

Production steps:

Materials required:

Crucian carp: 2

Bamboo shoots: 6 pieces

Chopped pepper: 1 teaspoon

Garlic: 4 pieces

Ginger: 2 slices

Scallion: 2

Lee Kam Kee steamed fish soy sauce: 1 teaspoon

Salt: right amount

Sugar: right amount

Vinegar: right amount

Baijiu: moderate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chun Sun Zheng Ji Yu