The method of steaming crucian carp

Health benefits

Crucian carp: with stomach

Ingredients and materials

1 crucian carp

Moderate amount of edible oil

1 tablespoon of salt

1 tablespoon of cooking wine

3 tablespoons steamed fish and soy sauce

Moderate amount of ginger

Moderate amount of scallions

The method of steaming crucian carp

1. First, let's have a finished product image

2. Wash the crucian carp thoroughly, remove the black film from the fish belly, and make three cuts on both sides

3. Use 1 tablespoon of salt and 1 tablespoon of cooking wine to evenly foam the fish body, and marinate for 15 minutes

4. Cut the scallions into white, chopped, and shredded ginger

5. Place scallions and shredded ginger at the bottom of the plate

6. Place the marinated crucian carp on a plate

7. Steam in the pot for 15 minutes

8. Pour out the water from the steamed crucian carp

9. Place shredded ginger and chopped scallions on the crucian carp

10. Drizzle with steamed fish and soy sauce

11. Heating oil

12. Drizzle hot oil onto the crucian carp

Tips

1: Crucian carp must clean the black film inside their belly, otherwise there will be a foul odor.

2: Crucian carp doesn't need to be steamed for too long, just 15 minutes is enough. Steaming for too long will not taste good.

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