You can fry the oil with pepper and scallion, then light soy sauce, salt, pepper, cooking wine and a little sugar. Don't put monosodium glutamate, it will spoil the flavor of fish.
Moreover, carp is not suitable for steaming, and it has an earthy smell. Because freshwater fish are fishy. The best choice for steaming is saltwater fish. Steaming. Why do you want to steam fish and soy sauce? Scallion oil. Scallion oil can be replaced by soy sauce instead of steamed fish and soy sauce. If there is no soy sauce, you can also use soy sauce instead of sugar, monosodium glutamate, vinegar and soy sauce. After steaming, pour the juice. Just pour hot oil on the onion. It will taste better after pouring oil. You don't need to be so particular about it at home.
Secondly, you can also put a flower knife on the fish, one shredded ginger, one star anise and a small handful of pepper into the fish's stomach. Fish are drenched with white wine (brandy) and pepper; Steam in the pan. After steaming, arrange shredded onion, shredded green and red pepper and garlic slices on the fish. Heat the oil in a wok, dry the pepper segments, and pour the appropriate amount of hot oil evenly on the fish.
There are also some useful soy sauce. You can also cut some shredded ginger and scallions and steam them on the fish, then pour a proper amount of soy sauce out of the pot and pour some hot oil on it. However, the steamed carp tastes bad, and the steamed bass is generally more delicious.
Here are some specific practices for reference.
Raw materials of steamed carp: 2 live carp (about 500g); Ingredients for steamed carp: 2 toothpicks, cooking wine, ginger slices, shredded ginger, shredded onion, salt and oil; Practice of steaming carp:
1, 5-6 slices of carrot, 2 toothpicks, ginger slices, shredded ginger and shredded onion.
2. Fix the fish, cut the upper body and fish tail on both sides of the fish (convenient to remove the fishy smell and the smell of ingredients), take out the white thing inside, rub it with cooking wine and salt, put ginger slices, and put it into the fire. ...
3. Put shredded ginger and shredded onion into water and mix well.
4. After 7 minutes, turn off the fire and take it out. Take out the ginger slices, sprinkle with shredded ginger and onion, pour some soy sauce, put some vegetable oil in the pot and heat it.
5, pour the hot oil, and finally put a flower, success!
Warm reminder!
1, fresh fish is steamed and eaten, which can best reflect the sweetness and smoothness of the fish itself. There are many fish suitable for steaming, such as carp, grass carp, silver carp, perch, Wuchang fish, tilapia, yellow croaker, mandarin fish, etc. Fresh water fish should choose live fish, and marine fish should choose chilled fish, so that the steamed fish tastes delicious. Generally speaking, the fish suitable for steaming should not be too big, and the weight should be about 500-750 grams. This size of fish is tender and tastes good.
2. Freshwater fish usually have a heavy earthy smell. One of the tricks to remove the earthy smell is to take out the fishy line of the fish. How to remove the fishy line of the fish: cut a knife from the position behind the gills of the fish, and you will see a white line in the fish. Grab this white line with your hand and beat the fish with the back of the knife while pulling it, so that the fishy line of the fish will be taken out, and the other side will do the same.
3, fish can not be steamed for too long, otherwise the fish will be firewood.