1. For a crucian carp, first stun with a knife, remove the gills with the tip of the knife, and scrape off the scales with the back of the knife. Cut the belly of the fish and take out the internal organs, being careful not to break the gall, and hit a knife on the back of the fish.
2. Put the fish in a basin, sprinkle an appropriate amount of salt, spread it evenly and marinate for 10 minutes.
3. A small amount of Marty, peeled and cut into mung bean-sized pieces for later use.
4. The pure lean meat is also cut into soybean-sized pieces for later use.
5. Put the meat cubes into a bowl, add appropriate amount of salt, cornstarch, minced ginger, and chopped green onion. Grab it with your hands and beat it repeatedly to make the meat strong. After the meat is strong, add the martini cubes.
6. First wash the crucian carp to remove the salt on the surface, and then put the tenderized meat into the belly of the fish.
7. Put the crucian carp into a steaming bowl, add an appropriate amount of water, and then add 2 slices of ginger. Add enough water to the steamer at one time, then put it in the steaming bowl and cover the pot. Boil the water in the pot on high heat, then turn to low heat and steam for 2.5 hours.
8. After 2.5 hours, add the right amount of salt, pepper, and shallots, so that a delicious and nourishing [steamed crucian carp] is complete.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUyMTI2MjQ2NA==.html#paction
