Steamed crucian carp soup requires fish. Let’s take a look at how to make steamed crucian carp.
Steamed crucian carp
Prepare ingredients:
1 crucian carp, 1 large piece of ginger
Half green chili pepper, half red chili pepper
Note: Green and red peppers are used for decoration, and chives can also be used
Operation method:
1. When buying crucian carp, ask the boss to clean it up and bring it back Finally, make three cuts on each side.
Then put two slices of ginger on the plate and two slices of ginger in the belly of the fish
Then rub some cooking wine on the fish.
Let it sit for 10 minutes.
2. Boil water in a pot. After the water boils, put the fish plate in, cover it, and steam over high heat for about 8 minutes.
After steaming, open the lid and the fish will look like this.
3. Take out the steamed fish, remove the fish belly and the ginger slices in the fish plate, and pour out the steamed soup inside.
I directly changed to a fish plate and put shredded ginger and green and red pepper on the fish.
4. Heat oil in a pot and pour it on the shredded ginger and green and red pepper; then pour about 3-4 tablespoons of steamed fish soy sauce.
3 tips for steaming fish:
1. For steamed fish to be delicious, fresh and tender fish is very important. You should try to use freshly processed live fish, and don’t choose fish that is too spicy. Big ones.
2. In order to keep the fish fresh and tender, be sure to put the fish into the plate after the water is boiled. The temperature is high and the steam is sufficient. Speeding up the steaming speed can keep the fish fresh and tender to the maximum extent; in addition, steam fish The time should not be too long, generally 7-12 minutes is appropriate. The fish’s eyes should be prominent and white, and the fish’s mouth should be open.
3. Don’t use too many condiments. When marinating the fish, some cooking wine and a few slices of ginger are enough. After steaming, I usually only pour hot oil on it and then some steamed fish. Just oil, it tastes fresh and sweet!