How to steam fish, steamed crucian carp, the fish meat is soft and tender, and the flavor is delicious

There are many ways to eat crucian carp, but steamed crucian carp is my favorite, and I would like to share with you what I often cook This is a very simple and time-saving steamed crucian carp. The crucian carp meat is delicious, tender and fragrant, and you will never tire of eating it.

Ingredients: Live crucian carp, ginger, chives, chopped chili, salt, Sichuan peppercorns, steamed fish soy sauce, peanut oil.

Steps:

Step 1. Remove the scales from the live crucian carp, remove the black membrane on the inside of the fish’s belly and wash it; cut the green onion and ginger into shreds; evenly divide the whole body, belly and roe of the crucian carp Coat it with salt (the amount of salt depends on personal taste), put some shredded ginger in the fish belly to marinate; put some shredded ginger in the plate, put the crucian carp and fish roe in the plate, put some shredded ginger, shredded green onion and minced crucian carp on the plate. Chili pepper;

Step 2: After the steamer is heated and steamed, put the plate and crucian carp into the steamer and steam for 8 minutes;

Step 3: Open the lid after 2 minutes and take it out< /p>

Step 4, pour out the water in the plate

Step 5, pour the steamed fish soy sauce onto the crucian carp;

Step 6, fry Put peanut oil in the pot, heat and fry the Sichuan pepper until fragrant; pour the Sichuan pepper oil on the crucian carp and it will make a hissing sound;

Tips:

1. Use fresh live crucian carp , weighing about half a catty. 2. Remove the black film on the inside of the fish belly to remove the fishy smell.