Steamed Crucian Carp

Name: Steamed Crucian Carp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Live crucian carp; 1 piece ginger; 1 Chives; 1 tsp Chop peppers; Some salt; Some pepper; Some Steamed Fish Soy Sauce; Some Peanut oil

by Fish-flavored bread

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

There are many ways to eat crucian carp, but steamed crucian carp is my favorite. I will share with you the very simple and time-saving steamed crucian carp that I often make. The crucian carp meat is delicious, tender and delicious. "

Ingredients

1 piece Live Crucian Carp
1 piece Ginger
1 Chives
1 tsp Chop Peppers
Some Salt
Some Pepper
Some Steamed Fish Soy Sauce
Some Peanut Oil

Steamed Crucian Carp

1. Remove the scales from the live crucian carp, remove the black film on the inside of the fish belly, and wash; shred the green onion and ginger; coat the whole body, fish belly and roe of the crucian carp evenly with salt (the amount of salt is according to personal taste), and then put some ginger in the fish belly to pickle ; Put some shredded ginger on the plate, put the crucian carp and roe on the plate, put some shredded ginger, green onion and chopped pepper on the carp;

2. After the steamer is heated and steamed, put the plate and carp into the steamer and steam for 8 minutes;

3. 2 minutes to open the lid and take out

4. Pour out the water in the dish

5. Pour the steamed fish soy sauce on the crucian carp;

6. Put peanut oil in the wok and fry the peppercorns when heated; pour the pepper oil on the crucian carp and make a sneer;

Tips:
1. Choose fresh live crucian carp, which weighs about half a catty.

2. The black film on the inside of the fish belly should be removed to remove the fishy smell.