Ingredients:

Curian carp, bean drum, salt, light soy sauce, vinegar, cooking wine, ginger, green onion, lard, sesame oil.

Method:

1. Wash the shallots and cut the ginger into shreds and set aside;

2. Wash the fresh crucian carp, remove the internal organs and remove the black membrane on the inner wall. Use a knife to make a few slits on the fish to facilitate the flavor;

3. Apply a layer of salt all over the fish, inside and out. The total amount of salt used is the usual amount when making fish;

3. Put shredded ginger, tofu, light soy sauce, vinegar, cooking wine and lard in a small bowl, mix well and pour on the fish Marinate the body for about 15 minutes;

4. Tie the green onions into a knot and put a ball in the belly of the fish and a ball on the body of the fish;

5. When the fish is almost marinated, Start washing the rice. Well, the fish was steamed on top of the rice cooker. Press the rice steaming setting and close the lid;

6. When the rice cooker jumps to the keeping warm setting, simmer for about five minutes, take out the fish, and pour the steamed fish juice over the fish again;

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7. Drizzle with sesame oil and sprinkle with chopped green onion.

Salt-sprinkling method

Wash the fish and dry it. Sprinkle fine salt evenly all over the fish body. If it is a big fish, salt should also be applied to the belly. , marinate for half an hour before making. The fish treated in this way will not break easily when steamed, and the finished dish will be delicious.

Chicken oil adding method

When making steamed fish, in addition to placing the ingredients, put pieces of chicken oil on top of the fish, so that the fish absorbs the chicken oil and steams it out. It's slippery and delicious.

Boiling water steaming method

When steaming fish, wait until the water boils before steaming it, and the lid of the pot must be tightly closed. The fish steamed in this way will be fresh and delicious, with a pure aroma.

Steamed pomfret and bream

Dry powder application method

When steaming the fish, first apply some dry powder on the fish and do not lift the lid of the pot during steaming. For example, if the fish weighs 250g, steam it for 8-10 minutes if the thickness of the fish body is consistent. For every 250g of weight gain, steam for 5 more minutes.

Beer soaking method

When steaming fish with a strong fishy smell, soak it in beer for 10-15 minutes before steaming. Not only will the fishy smell be reduced sharply, but there will also be a Crab flavor.

Steaming method for leftover fish

If you can’t finish the steamed fish at one time, you can add an egg when eating again to make steamed fish eggs, so that the fish will not be fishy.