Huoxiang Crucian Carp
1.
Huoxiang tender leaves (to be washed), wash and set aside.
2.
Two crucian carp, the medium and small, tidy up, put a flower knife on the body, smear 2 grams of salt on the surface, put ginger on the belly and under the fish, marinate for 5 minutes
3.
I heard that steamed fish is best steamed in this way, but I don’t have such a big steamer at home, so I gave up.
4.
Cover the fish plate with plastic wrap and put it in the steamer
5.
Steam for 8 minutes, simmer for 3 minutes
6.
Take it out, pour out the steamed water and set aside
7.
Dice ginger, diced red hot pepper, chopped green onion, and chopped huoxiang
8.
Sprinkle a small amount of red pepper diced, ginger, green onion, and huoxiang on the fish first
9.
Spread the remaining chopped green onion and chopped ageum
10.
Sprinkle oil with 1 g of salt, 5 g of steamed fish soy sauce, and 2 g of sesame oil.
11.
Put 25 grams of rapeseed in the pan and fry it until fragrant
12.
Just pour it on the prepared Agastache crucian carp
Tips:
Choose one crucian carp, the taste is the best, too small and less meat, too big and slightly older;
Choose squeezed rapeseed oil, which is more fragrant; my vegetable oil is the heaviest, if you don’t like it too heavy, you can reduce the amount when you pour the oil;
