Steamed Crucian Carp Head with Pickled Vegetables with Less Oil and Salt

Name: Steamed Crucian Carp Head with Pickled Vegetables with Less Oil and Salt
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Crucian carp; 100g Pickled vegetables; A small amount Chop peppers; Some Cooking Wine; Some chopped green onion; a little Sliced ginger; A small amount oil

by Daddy Rabbit's Food Paradise

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The seafood in Tianjin, especially the sea fish, is fresh and cheap recently. The crucian carp, which is a favorite of Tianjin people, only sells for 15 yuan a catty, and the scallop is only 20 yuan a catty. They are all fresh and worthy of eyebrows. Kind. For these fish, frying or frying will destroy their original taste, and steaming is the best choice. I made a steamed octopus at home yesterday. It feels good. Let’s try the innovative dishes today. In winter, people often eat more for a "supplement". Steaming can not only relieve greasiness, but also moisturize our intestines. Mixing season-friendly vegetables in the steaming will complement each other. This dish is simple and easy. It is also very suitable for office workers’ quick dishes. It can be used for sharing, and it can also be used by analogy. In addition to crucian carp, those fresh sea fishes like small yellow croaker with more spiny meat can be used. "

Ingredients

500g Crucian Carp
100g Pickled Vegetables
A small amount Chop Peppers
Some Cooking Wine

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Some Chopped Green Onion
a little Sliced Ginger
A small amount Oil

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Steamed Crucian Carp Head with Pickled Vegetables with Less Oil and Salt

1. For fresh crucian carp head, pinch off the head from the part where the back connects with the head, take the internal organs out by the way, wash and control the water, and marinate with cooking wine. (There are fresh shrimps in the plastic bag next to them, stir-fried in water, sprinkle with chopped green onion, and serve without additional recipes).

2. Soak the potherb mustard in water for 5 minutes, mince it, and stir-fry with dried chili in a pot (if you don't like spicy food), stir-fry with a trace of oil, and fry the potherb mustard.

3. Put the fried pickled vegetables on the marinated fish, add some ginger slices, add some chopped peppers, and steam for 9 minutes in boiling water. (If the fish is big, steam for 10 minutes. After steaming for 10 minutes), turn off the heat and open the lid, pick up the sliced ginger, sprinkle with chopped green onion, heat it with a small amount of oil, and pour it on top. The aroma will develop and serve. Because it was robbed as soon as it was on the table, and there was no time to leave the finished product, the spectators should make up for it by themselves. (I’m still not used to taking pictures while cooking)