Health benefits
Crucian carp: harmonizes the stomach
Ingredients
Crucian carp ( 1 ) | Pure rapeseed oil for lunch ( 1 spoon ) |
Ginger ( 15 slices ) | Onions ( 3 roots ) |
Salt ( 1/4 spoon ) | Chubang Light Soy Sauce ( 1 spoon ) |
Ginger ( 15 slices ) | Lao Caichen Cooking Wine ( 1/4 spoon ) |
Lee Kum Kee Steamed Fish Soy Sauce ( 1 spoon ) | Red pepper ( 2 pcs ) |
How to make super tender, delicious and nutritious steamed crucian carp
1. Rub a small amount of salt, a small amount of cooking wine, and an appropriate amount on the crucian carp soy sauce.Slice ginger and green onions, spread a layer on the fish bottom, fish maw, and fish, and marinate for 10 minutes.
2. Put the fish in the steamer after boiling it, steam it for 10 minutes and then turn it off Simmer for 2 minutes.Pour away the original green onions, ginger and water, and place fresh green onions on the fish again.
3. Heat the pot and put in a little oil until it is about seventy hot.Sauté the ginger until fragrant, add the red pepper and stir-fry, add light soy sauce, pour the steamed fish soy sauce before serving, and finally pour it all over the crucian carp.
Tips
1.Don’t add too much salt when marinating the fish.The light soy sauce and steamed fish soy sauce that are poured out of the pot are both salty.If they are salty, the deliciousness of the fish will not be tasted.
2.Try to put a layer of ginger and green onions on the fish to remove the fishy smell and improve the freshness.
3.When steaming fish, the water must be boiled before serving the fish.The fish will be more delicious.
4.When eating, dip it in the last juice, which is tender and slightly sweet.
5.I like to choose larger crucian carp with fewer small spines.
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