Steamed grass carp

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Steamed grass carp

The practice of steaming grass fish

Production difficulty

ordinary

major constituent

aquatic product

Main technology

evaporate

taste

mild

required time

20 minutes

Chinese name

Steamed grass carp

The best choice of formula

Menu information

condiments

Grass carp: 1

condiments

Steamed fish and soy sauce: moderate amount of liquor: moderate amount

Salt: the right amount of shredded onion: the right amount

Onion: 2 oranges: 1.

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Practice steps

1. Peel the orange and soak the orange peel in water for 5 minutes to remove the bitter taste of the orange peel. Grass carp is cleaned and crossed, so it can be eaten quickly and steamed early. It's not easy to steam with a flower knife on the back.

2. Sprinkle salt on the belly of the fish. The surface of the fish is smeared with white wine, which can take away the fishy smell when steaming. Putting two pieces of green onions in the belly of the fish can remove the fishy smell and prevent the fish from deforming during steaming.

3. At this time, the orange peel is soaked. Put some orange peels in the fish belly. Put some orange peels where the flower knife is used. Put the fish in a dish, steam for 5 minutes to prevent the fire in the pot, and then turn off the fire for 3 minutes.

Take the steamed fish out of the pot and pour out the juice inside. Sprinkle with shredded green pepper and chopped green onion. Pour a proper amount of hot oil on the surface of shredded green pepper and chopped green onion, and the fragrance of chopped green onion will come out. Seasoned with steamed fish and soy sauce, you can move chopsticks.