Steamed fish head and belly(qing zheng yu tou yu nan )

Steamed fish head and belly

Introduction:

"This steamed fish is specially made by my father for my children. I bought a big fish raised in my own pond from an acquaintance. Because I grew up eating grass, it was very delicious. Dad said it's very rare, so he said the fish head and belly have few bones, so he specially left them to be steamed for my baby to eat slowly. Honey, that's enough. "

Production steps:

Step 1: a grass carp.

Step 2: cut the fish head and belly into small pieces and put them in the steaming dish.

Step 3: add appropriate amount of salt, soy sauce, rice wine, garlic, ginger, mix well and marinate for 5 minutes.

Step 4: steam over high heat for about 25 minutes.

Step 5: Sprinkle with scallion.

Materials required:

Grass carp head: one

Grass carp belly: one piece

Garlic sprouts: one

Chives: one

Ginger: two slices

Salt: right amount

Oil: right amount

Rice wine: a few drops

Soy sauce: right amount

Note: 1. Grass carp's belly part is the most tender, and the bone is the least, which is more suitable for children.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Yu Tou Yu Nan