The method of chopping chili carp

Health benefits

Carp: Beneficial for Water

Red pepper: appetizing and digestive

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

Carp 800 grams

15g red pepper

20g scallions

Ginger 15g

20 grams of garlic

50g edible oil

15g cooking wine

10g soy sauce

10 grams of vinegar

5 grams of oyster sauce

15g white pepper powder

The method of chopping chili carp

1. Prepare ingredients

2. Cut the head and tail of the fish, remove the internal organs, and wash the gills clean

3. Do not cut off the back of the fish

4. Cut ginger, scallions, garlic, and red pepper foam

5. Put cooking wine in the fish, marinate with scallions, ginger, and white pepper for a while to remove the fishy smell

6. Mix bowl sauce (soy sauce, vinegar, oyster sauce)

7. Arrange the marinated fish on a plate as shown in the picture

8. Add scallions, ginger, garlic (leave a little for a while), red pepper foam

9. Put water in the pot and boil. Open and steam the fish for 8 minutes

10. After steaming, pour out the soup from the plate and sprinkle the remaining scallions, ginger, and garlic foam on top

11. Heat up the oil in the pot

12. Sprinkle hot oil on top of scallions, ginger, and garlic, and pour the sauce evenly into a bowl

13. Go to the table and start eating

Tips

Don't steam the fish for too long, as the meat won't taste good when steamed for too long.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4062.html