Steamed Grass Carp

Name: Steamed Grass Carp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some grass carp; Some Pork meat; Some Shiitake Mushrooms; Some shallot; Some ginger; Some Steamed Fish Soy Sauce; Some salt; Some White wine; Some Pickled peppers

by West Horse Gardenia

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients;
Grass carp is rich in selenium, which has anti-aging and nourishing effects when eaten regularly, and it also has a certain preventive effect on tumor;
For people with thin bodies and poor appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing. "

Ingredients

Steamed Grass Carp

1. The weight of the fish is controlled at about 600 grams. The volume of this size, placed in the fish plate, looks beautiful, and it is easy to grasp when the fish is cooked and cooked; after the fish is cleaned up, spread the lard on both sides of the fish body (clean oil is also suitable La), then dip a little white wine.

2. Prepare meat, scallion, ginger and mushrooms.

3. Cut [2] into small pieces.

4. Stir in a little soy sauce, sesame oil, salt, minced ginger, and shiitake mushrooms.

5. Putting the meat into the belly of the fish can not only make the fish taste fresher but also support the belly of the fish, making the steamed fish plump.

6. Take a large piece of old ginger, take the longest piece and cut into uniform and beautiful thin filaments, take the middle section of green onion (unclear and not white, and the same length as the ginger) and cut into shreds, spread on the fish plate, and put the fish into the plate. Sprinkle some green onion and ginger on the fish.

7. Be sure to put the fish into the pot after the water in the steamer is boiling (don’t steam the fish in cold water. The secret of many steamed dishes is to steam the food in the pot after the water is boiled); steam for 6-7 minutes and turn off the heat .

8. After turning off the heat, do not open the lid of the pot. Do not take the fish out of the pot. Use the remaining temperature in the pot to "steam" for 5-8 minutes and then immediately out of the pot. Then add the pre-prepared seasonings (soy sauce, vinegar, little salt or Do not put salt) Do not put monosodium glutamate all over the fish body for lightness.