How to cook steamed carp with garlic and hot sauce? The meat is tender and delicious, and the shape is beautiful. A few years ago, we not only entertained our guests with steamed carp with garlic and hot sauce, but also regarded it as a key soup. In addition to the convenience of sampling and delicious meat, high-grade modeling is also an important factor that everyone attaches great importance to. The method is simple and delicious.

It often happens at the dinner table, which can earn some face for the host family to go home. It is characterized by tender meat, elegant appearance, spicy and salty taste and comprehensive nutrition. Food seasoning: crucian carp, salt, monosodium glutamate, white pepper, rice wine, vegetable oil, seafood soy sauce, onion, garlic hot sauce and ginger slices.

The first step is to choose 1 fresh carp from the market (don't choose fish to die, it's cheap and greedy). If you don't want to slaughter them, ask the store to entrust you with help. When you take them home, cut off their heads and tails independently and put them in the pot for later use.

Step 2: Cut the fish body into two pieces, then separate the fishing lines on both sides independently (with strong fishy smell), and then replace them with fan-shaped flower heads, as shown in the above figure, then chop the unnecessary fish bones into blocks, put them into the pot together with chopped pepper heads, fish bodies and fish fillets, then rinse them with cold water, and put them into the pot again for later use after controlling the moisture.

Step 3: Then, put a little salt, monosodium glutamate and white pepper into the pot, add a little yellow wine to remove the fishy smell, and grab a proper amount of Dongru and ginger slices directly, and then set aside to marinate for 5-8 minutes, which is simple and low in taste.

Step 4: After the grass carp is marinated and savored, it is put into the plate one after another. When put into the plate, usually the head of chopped pepper is facing up, the fish slices are fan-shaped in a circle (try to turn out part of the fish), and the fish bones and fish bodies are placed in the middle.

Step 5: After setting the shape, erect the exposed part (fishbone), pour in 2 spoonfuls of garlic spicy sauce, rub it evenly, sprinkle a small amount of onion for decoration, then put the plate into SAIC's wok, cover it and steam 12min. After cooking, pour in a proper amount of seafood soy sauce, and finally pour in 12 min. A life version of steamed carp with garlic and hot sauce was made. It tastes spicy and delicious, the meat is tender and salty, the method is simple, the shape is attractive, and it is high-grade and middle-to-upper-grade.