Materials

Grass Carp 400 grams, 3 slices of ginger, salt and chicken seasoning

Practice

1. Grass Carp slices, put in a steamer pot, put 3 slices of ginger

2. High heat cooking until the water boils, put salt and chicken seasoning. Cook on medium heat for 10 minutes and then remove from the pot

Practice 2: Steamed Grass Carp with Soy Sauce

Materials

"Grass Carp 1 piece", "Quenched and Stuffed Soy Sauce 1 tbsp", "Ginger 1 small piece", "Green Onion 2 pieces", "Red Chili Pepper 1 piece",

Practice

1: Prepare the ingredients, let's make a steamed grass carp with soy sauce.

2:Wash the grass carp pieces, put them in a deep bowl, wash the ginger first sliced and then cut into julienne, put it on the fish.

3:Wash the green onion, cut off the root, then cut into segments, put on the fish.

4:Wash the red pepper, cut off the tip, then cut into diagonal segments and place on the fish.

5: Drizzle with quenched soy sauce dew seasoning, simple seasoning, steamed out of the fish tender and smooth mouth without drying.

6:Put the steamer tray into the Daido electric pot, add a cup of water to the outer pot, cover the pot, press the switch for steaming action, and the switch will jump up.

7:Simple steaming can be served, delicious without compromise.

Practice three, the tower incense steamed grass carp

Materials

"Grass carp 1 piece", "tofu 1 box", "soy sauce dew 1 tbsp", "ginger 1 small piece", "green onion 1", "nine layer tower 1 small", "water a little bit", "olive oil 1 tbsp",

Practice

Practice

1: ready to prepare the ingredients, we are going to make a very Grandma flavor hand Lu dishes it.

2: Unpack the tofu, remove the box, cut into thin slices, place on a deep plate and steam for three minutes.

3:Cut the grass carp into thin slices, pay attention to the part of the fish spines to avoid, because the grass carp's spines are too big to be cut off for consumption, which can easily cause danger, so please pay more attention to the slicing of the fish meat.

4:After the tofu is steamed, place the fish slices on top of the tofu.

5:Wash the ginger, cut it into slices and then into julienne strips, put it on top of the fish, and then steam it for three minutes.

6:Take out the deep dish and pour on the quenched soy sauce, let the flavor of the quenched soy sauce bring out the freshness of the fish, then you can not add salt to season.

7:Wash and mince the nine layers of pagoda and set aside.

8:Boil a small amount of water, add olive oil, and then put the chopped leaves of the nine layers of tartar in it to enhance the flavor. Because of the help of water and olive oil, the aroma of nine layers of tartar leaves will be more.

9: Pour the boiling sauce on the fish, because it has been drizzled with the quenched soy sauce dew, so the oil and water boiled in the end of the nine layer tartar aroma to make the fish more delicious.