Step 1

Seven or eight heavy crucian carp a, wash, the body of the cut flower knife, steamed quickly, into the dish, the stomach put onion ginger, fish above the onion ginger, steam 12 minutes on high heat, if more than a catty on the steam 14 minutes

Step 2

Step 2

Cooking oil, a little bit of cooking oil into the ginger pieces burst incense add a little boiling water, another bowl of cold water, starch, sugar vinegar, soy sauce and soya sauce. p>steaming fish at the same time the sauce, a little cooking oil into the onion ginger slices burst incense plus a little boiling water, another bowl into the cool water, starch, sugar vinegar soy sauce 2:2:1:1, stirring and pouring into the pot, the soup became amber when poured into the steamed fish

Tips:

When steaming the fish, you need to boil the water inside the pot before steaming it, and never steam the fish with cold water. Because the temperature is very high after the water boils, after putting the fish in, the high temperature will quickly solidify the fish's external tissues, locking the freshness inside the fish.

Before steaming the fish, it is best to prepare some lard or chicken oil, dripping on the fish, so that the steamed fish tastes more smooth and tender.