Steamed crucian carp is a cooked food preparation method, which is directly put into a pot filled with seasonings and auxiliary materials, covered with a lid and steamed. But how to steam delicious crucian carp is very particular. Here are some tips to share with you.
Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.
Tip 2: After cleaning the fish, apply lard and clear oil evenly on both sides of the fish. You can also try to dip a little white wine into some foreign wine, which may create a new taste.
Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.
Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender silk. Take the middle part of green onion and shred it with ginger. For the sake of beauty, spread it on a fish plate to induce appetite. Sprinkle some shredded onion and ginger on the fish.
Tip 5: After the water in the steamer is boiled, put the fish in the pot. Never steam fish in cold water, or the fish will be ruined. The secret of many steamed vegetables is to steam food in a pot after boiling water;
Tip 6: Turn off the fire after steaming for 5 minutes, which is top secret.
Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam for 8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, and then pour the prepared seasoning soy sauce, vinegar and clear oil on the fish. In order to be light and smooth, you can not put salt and monosodium glutamate, and then put a few parsley on the table at will to eat.