Steamed crucian carp(qing zheng ji yu )

Steamed crucian carp

Introduction:

"There are many ways to eat crucian carp, but steamed crucian carp is my favorite. I would like to share with you the very simple and time-saving steamed crucian carp that I often make. The meat is delicious, tender and delicious. I can never be tired of eating it."

Production steps:

Step 1: remove the scales of the live crucian carp, remove the black film on the inside of the fish belly and wash it; shred the scallion and ginger; evenly coat the whole body of the crucian carp, fish belly and roe with salt (the amount of salt depends on personal taste), then put some shredded ginger in the fish belly to marinate; put some shredded ginger in the plate, put the crucian carp and roe in the plate, and put some shredded ginger, scallion and chopped pepper on the crucian carp;

Step 2: put the plate and crucian carp into the steamer after steaming for 8 minutes;

Step 3: take out the cover in 2 minutes

Step 4: pour the water out of the plate

Step 5: pour the steamed fish soy sauce on the crucian carp;

Step 6: put the peanut oil in the frying pan, fry the pepper after it is hot, pour the pepper oil on the crucian carp, there is a hissing sound;

Materials required:

Live crucian carp: 1

Ginger: 1 piece

Scallion: 1

Chopped chili: 1 teaspoon

Salt: right amount

Zanthoxylum bungeanum: right amount

Steamed fish soy sauce: right amount

Peanut oil: right amount

Note: 1. To choose fresh live crucian carp, weight about half a Jin. 2. Remove the black film on the inside of fish belly to remove fishy smell.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Qing Zheng Ji Yu