Steamed Grass Carp(qing zheng cao yu )

Steamed Grass Carp

Introduction:

"It's the big grass carp with a weight of more than 10 Jin that my friend sent me. I eat it in a different way every day, because every time I taste different, I can taste fresh and not too greasy. I said, after eating this fish, my cooking skills have greatly improved. Thank Xiao Chen again. Do I have to record how we killed this big fish, hehe... "

Production steps:

Step 1: prepare the ingredients and clean them. Fish, ginger, green onion, red pepper, coriander.

Step 2: cut the fish into large pieces about 1.5cm thick and put them into a large basin.

Step 3: add minced ginger, scallion, salt, pepper, cooking wine and soy sauce, mix them carefully, and spread the seasoning on the fish. Put it for 15 minutes.

Step 4: put the tasty fish fillets on a large plate and spread the seasoning on the fish fillets. Put it into a steamer with boiling water. Steam over high heat for 4 minutes. Turn off the heat and simmer without opening the lid for 4 minutes.

Step 5: make a bowl of sauce: 2 tbsp of steamed fish soy sauce, 1 tbsp of sugar, 1 tbsp of salt, 1 tbsp of pepper. Mix well.

Step 6: open the lid, pour in the sauce and decorate with coriander, scallion and red pepper.

Step 7: another pot of hot oil, I use lard, lard with lard is the best, fully heated quickly sprinkled in parsley, scallion parts.

Materials required:

Grass carp: moderate

Scallion: right amount

Ginger: right amount

Red pepper: right amount

Coriander: moderate

Salt: right amount

Steamed fish soy sauce: right amount

Pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Note: steamed fish time is not easy to be too long, otherwise the fish is not delicious, and the fish is not easy to be too big, the meat is a little old, ha ha.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Cao Yu