Steamed crucian carp(qing zheng wu ci ji yu )

Steamed crucian carp

Introduction:

"Search website, steamed crucian carp is more, but as I do not seem to steam, at least I can not find. The fish steamed in this way has no small spines. The old people and children don't have to worry about being stabbed by the fish spines. After steaming, there are only spine and belly bones. The small spines of the fish are just like playing magic. They are gone. Believe it or not, I believe it anyway! As long as you try, it doesn't take a lot of time, you can prove it. "

Production steps:

Step 1: remove fish scales, open belly, remove viscera and wash.

Step 2: start at the tail with a knife and cut the two sides of the fillet into thin slices.

Step 3: big picture.

Step 4: cut the other side in the same way.

Step 5: mix the seasoning well.

Step 6: put some scallions on the steaming dish.

Step 7: Sprinkle the seasoning evenly on both sides and inside of the fish and place it on the scallion.

Step 8: put shredded ginger and scallion on it.

Step 9: put water in the steamer and bring to a boil, then put in the fish.

Step 10: steam the fish over high heat for about 5 minutes, then the fish will be steamed. Take it and pour it with tail oil.

Materials required:

Crucian carp: moderate

Ginger: right amount

Scallion: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Oil: right amount

Note: the size of the fish is different from the time of steaming.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Zheng Wu Ci Ji Yu