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Delicious Steamed Crucian Carp Recipe
If you are always racking your brains about what your family eats every day, then steamed crucian carp is a considerate choice. It is both nutritious and delicious, and can meet the different taste needs of the elderly and children. Come and follow me to try it.
INGREDIENTS
Main Ingredients
- ·750g crucian carp
Additional Ingredients
- ·15g chives
- ·20g scallions
- ·25g green and red peppers
- ·5g ginger
Seasonings
- ·15ml cooking wine
- ·3g table salt
- ·30ml rapeseed oil
- ·1500ml clear water
- ·30ml steamed fish soy sauce
DIRECTIONS
Step 1
Prepare accessories: Mince 15 grams of chives; cut 20 grams of scallions into thin shreds; cut 25 grams of green and red peppers into shreds; cut 5 grams of ginger into thin slices. Place them aside separately after cutting.
Step 2
Clean the crucian carp: Wash the 750 grams of crucian carp carefully, especially the black film in the fish belly must be completely removed, and control the excess moisture.
Step 3
Make cuts on the fish body: On both sides of the dried crucian carp back, make several evenly spaced cuts to facilitate subsequent pickling and steaming.
Step 4
Pickle the crucian carp: Evenly pour 15 milliliters of cooking wine on the crucian carp, sprinkle 3 grams of table salt, and gently rub it with your hands to make the fish body inside and outside coated with seasonings. Pickle for 20 minutes.
Step 5
Boil and steam: Pour 1500 milliliters of clear water into the steamer, bring it to a boil over high heat. After the water boils, put the pickled crucian carp in, add 10 grams of scallion segments and 5 grams of ginger slices. Cover the pot and steam over high heat for 30 minutes.
Step 6
Take out and arrange on a plate: After the time is up, open the pot cover. With the help of chopsticks and a spatula, carefully take out the crucian carp intact and place it on a plate. Spread the remaining 10 grams of scallion shreds and 25 grams of green and red pepper shreds on it.
Step 7
Prepare hot oil: Heat a pan and pour 30 milliliters of rapeseed oil. Heat it until it is slightly smoking. Keep the heat for the next step of pouring oil.
Step 8
Pour oil to enhance flavor: Quickly pour the hot oil evenly on the crucian carp and scallion shreds and green and red pepper shreds on the plate to stimulate the aroma of the ingredients.
Step 9
Finish seasoning: Immediately pour 30 milliliters of steamed fish soy sauce while it is hot. In this way, the steamed crucian carp is completed.