Crucian carp is a common freshwater fish in China, with tender meat, sweet meat and high nutritional value. In winter, crucian carp is rich in meat and tastes particularly delicious. Carassius auratus meat is tender and delicious, and there are many ways to eat it, including porridge, soup, stir-fry and snacks. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, especially pregnant women.

Let's share with you the practice of "spicy steamed crucian carp". It is a very good home cooking, and friends who like it should learn it quickly.

Spicy steamed crucian carp

1. First of all, prepare the ingredients: two fresh crucian carp, remove the black film on the abdomen, clean the inside and outside, put the crucian carp on the chopping board, press the crucian carp tightly with your hands, and cut a flower knife on each side of the fish so as not to cut through the fish, which is convenient for later pickling and tasting.

2. Next, let's marinate the crucian carp: in the crucian carp, put 2 grams of salt and 5 grams of cooking wine, grab the crucian carp evenly by hand and marinate it for about ten minutes to make the crucian carp tasty.

3. Cut the shallots into chopped green onion, cut the ginger into shredded ginger, cut the garlic into pieces, and cut the millet pepper into pepper rings and put them into the pot.

When the ingredients are ready, proceed to the next step: burn the oil in the pot. When the oil is hot, add onion, ginger, garlic and millet pepper and stir fry together, then add chopped pepper sauce 10g and continue to stir fry. Add 3g oyster sauce after stir-frying to increase flavor. Add 15g cooking wine and 5g steamed fish and soy sauce.

5. Then add seasoning, add 2 grams of pepper and 4 grams of sugar, add a little water, stir-fry and melt the seasoning. After the water in the pot is boiled, pour the soup evenly on the crucian carp.

6. Then steam the crucian carp in a pot, boil water in the pot, put a strainer on it, add the crucian carp after the water is boiled, and start counting for eight minutes.

7. Turn off the fire after eight minutes and carefully fish out the crucian carp. The time to steam the fish depends on the size of the fish. The big fish should be steamed for a long time, and finally garnished with coriander.

Tip:

Don't cut the fish with a knife, and be careful not to add salt when adjusting the juice. Steamed fish, soy sauce and chopped pepper are salty enough.

I am Fei. Thank you for your support of First Food. We have several home-cooked dishes for your reference every day. Don't forget to pay attention to friends who like cooking. Teddy boy, thank you for watching.

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