Steamed Carp Belly

Name: Steamed Carp Belly
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Carp belly; 3 petals garlic; 2 pieces ginger; 2 Chives; 2 petals Dried shallots; A teaspoon salt; 2 tablespoons oil; 2 tablespoons Soy sauce; A few drops Rice wine

by BeiBei_Mom

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Steamed dishes are the most home-cooked dishes in my family, and they are the favorite dishes of my family.
The serving rate of steamed fish and steamed spare ribs is the highest.
Every time I cook, I can eat nothing left.
Speaking of steamed fish, if it is steamed carp, I like to eat fish belly the most because it is still very tender after being steamed.
It just so happens that the carp in the market here can be sold separately with heads, tails, shark fins, and belly...
So as long as it is steamed, I basically buy fish belly, which is tender and smooth! "

Ingredients

400g Carp Belly
3 petals Garlic
2 pieces Ginger
2 Chives
2 petals Dried Shallots
A teaspoon Salt
2 tablespoons Oil
2 tablespoons Soy Sauce
A few drops Rice Wine

Steamed Carp Belly

1. Wash the fish belly and use a knife to remove the black film from the fish belly.

2. After cleaning, put it on the steaming dish. Spread the fish body with appropriate amount of salt, and add some rice wine to marinate for ten minutes.

3. Prepare some minced garlic, flatten two cloves of dried onion, and shred the ginger.

4. Spread the chopped spices on the fish belly.

5. Boil an appropriate amount of water in a pot. After the water is boiled, put the fish belly on top and steam on high heat for about 15 minutes.

6. Shred the chives.

7. Heat up a pot and heat up the right amount of oil.

8. Take out the steamed fish, drizzle appropriate amount of soy sauce, spread the shredded green onion on the belly of the fish, and drizzle with hot oil.

9. Very tender fish belly.

Tips:
1. Marinating the fish belly for about ten minutes before steaming will be more delicious, but it does not need to be marinated for too long to avoid losing the umami taste of the fish!
2. The steamed fish must be eaten while it is hot, the fishy smell will be heavier when it is cold.

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