Ingredients
Water ( 30 grams ) | Pouring oil: ( ) |
Rice vinegar ( 25g ) | Wild carp (net weight) ( 600g ) |
Salt ( 3 grams ) | Cooking oil (appropriate amount) |
Light soy sauce ( 20g ) | White sugar ( 6 grams ) |
Steamed Fish Soy Sauce ( 15g ) | Sauce: ( ) |
Sichuan peppercorns ( 1.5g ) | Pickled fish ( ) |
Excipients: ( ) | Ginger ( 20 grams ) |
Green onions ( 30 grams ) | Cooking wine ( 20g ) |
Table salt ( appropriate amount ) | Shredded green onion and ginger ( appropriate amount ) |
White pepper (appropriate amount) |
How to steam wild carp
1.Carp treatment Finally, wash it and set aside.
2. Use the slant knife as shown in the picture to make it easier to flavor and steam.
3. Add onion, ginger, cooking wine, white pepper and salt to marinate.
4. Knead a few times with your hands to evenly coat the marinade.Leave to marinate for at least half an hour.
5. Line the cage with oil paper and steam in boiling water for 20 minutes.
6. After steaming, open the lid and take it out.
7. Take it out and put it into the fish plate, and cut in the onion, ginger and pepper shreds.
8.Put all the sauce into a small pot and heat until it boils.
9. Pour over the fish while it is hot.
10. Heat cooking oil and peppercorns until green smoke comes out.
11. Just pour it directly on the fish.
12. Nutritious and delicious scallion oil carp is ready.
13.Min Ruyi’s work ~ Steamed Wild Carp
Tips
① Carp must be slaughtered and rinsed to avoid fishy.It’s best to choose wild ones.The meat quality and taste are good
②Steamed fish must be marinated to remove the smell and smell.Cooking wine, onion, ginger, and pepper can all remove the smell
③The steaming time should not be too long.Control it to about 15 to 20 minutes.
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