Steamed crucian carp with scallion oil(qing zheng cong you ji yu )

Steamed crucian carp with scallion oil

Introduction:

I've been cooking in the kitchen since I was young, but I don't know what the secret is! However, I hope you can give me more advice! "

Production steps:

Step 1: forgive me first. I'm busy cooking dinner, so I can't take photos while cooking, but I will dictate it! The fresh crucian carp can be handled by the owner of the fishing beach. Take it home to clean the internal organs and residual scales. Use a knife to scratch the belly. Put shredded ginger and scallion into the belly and steam it with rice in an electric cooker

Step 2: after the electric cooker jumps up, simmer for a few minutes, take out the steamed crucian carp, pour out the excess soup, cut the scallion into sections, evenly put it on the fish, heat the oil in the pot, pour the hot oil on the crucian carp, and the smell of scallion comes out

Step 3: finally, I put about 4 spoonfuls of steamed fish soy sauce. For the first time, I used Lee Kam Kee's seasoning. I saw that Lee Kam Kee's seasoning was very good in my recipe. So I went to the supermarket to buy a bottle of soy sauce. I put the amount of soy sauce according to the dishes. It tastes very good! All of a sudden eat up, a small under 1

Materials required:

Crucian carp: moderate

Scallion: right amount

Ginger: moderate

Lee Kam Kee steamed fish soy sauce: right amount

Note: I didn't put any salt or monosodium glutamate in this dish. After all, steaming is the taste of the ingredients, so there's no need to put extra seasoning

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Qing Zheng Cong You Ji Yu