Steamed Crucian Carp

Name: Steamed Crucian Carp
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Crucian carp; 12g oil; 6g Ancient soy sauce; 10 pieces ginger; 2 pieces Chives; 3 pcs parsley

by The little housewife of the Zheng family

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Crucian carp (crucian carp for short, common name crucian carp seeds, moon crucian carp, crucian carp, small head, crucian carp, cold crucian carp) is common in Eurasian areas, is a common freshwater fish, belonging to the genus Carassius in the subclass Cypriniformes Cyprinidae One of the fish.
Crucian carp is mainly an omnivorous fish that feeds on plants. The meat is tender and has high nutritional value. Each 100 grams of meat contains 13 grams of protein, 11 grams of fat, and a lot of calcium, phosphorus, iron and other minerals. Crucian carp has a very high medicinal value, its nature is flat and sweet, it enters the stomach and kidneys, and has the effects of harmonizing the deficiency, removing qi, warming the stomach and invigorating. Crucian carp is widely distributed and is produced year-round in waters all over the country. Crucian carp from February to April and August to December is the most fat and one of the important edible fish in my country. [1] The maximum body length is about 30 cm, the inhabiting depth is 0-20 meters, it is non-toxic, economical edible fish, good quality and low price. It is mostly produced in the Yellow River Basin, the Yangtze River Basin, and the Pearl River Basin, among which the Erhai Sea crucian carp is more famous.

Ingredients

1 piece Crucian Carp
12g Oil

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6g Ancient Soy Sauce
10 pieces Ginger

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2 pieces Chives
3 pcs Parsley

Steamed Crucian Carp

1. Prepare the ingredients and clean the black film of the fish so that the fish will not be so fishy.

2. Put a few slices of ginger on the back of the fish first.

3. Put a few slices of ginger on top.

4. Also put ginger and green onion in the fish maw.

5. Do not put oil or soy sauce. After the water in the pot boils, put the fish in the water and steam it for about five minutes.

6. After steaming, remove all the ginger slices and green onions steamed with the fish, pour out the blood of the steamed fish, and cover the fish with green onions and coriander again.

7. Drizzle with soy sauce.

8. Hot oil in cold pan

9. It will make a sound of scumming when it is topped with hot oil. It's time to get out of the pot

Tips:
To wash the fish, clean the black film next to the fish maw. You must put a lot of ginger slices in the steamed fish, so that the fish will not be fishy.