Method of Preparation:
1, after purchasing the grass carp, ask the vendor to kill the fish, remove the internal organs as well as more than the fins.
2. After returning home, rinse the processed fish with water repeatedly until it is thoroughly clean and no blood is left.
3, with a knife down the back of the fish cut, from head to tail, but this knife cut not too deep, the purpose of this knife is also afraid of the back of the meat is thick and steamed through.
4, take some salt, spread around the fish belly, in order to make the fish can be fully flavored. Some people will also apply some wine on the fish to remove the fishy flavor, but I do not recommend, I steamed fish never use wine, in fact, steamed just right fish will only have a fresh taste, not fishy.
5, the steamer boil water, until the water is completely open, the fish into the plate, set into the steamer. If the steamer is small, you can cut the fish in two from the center, and then combine the fish after steaming.
6, this point is the most critical, is the time to steam fish. 7 minutes, remember only 7 minutes. The steaming time for a fish is 7 minutes, this time is applicable to almost any fish steamed. I have also read some of the internet methods of steaming fish, what 10 minutes ah, 15 minutes ah, are a kind of misleading, more than 7 minutes fish will be old. To recognize whether the fish is steamed or not, you can use chopsticks to pierce through the fish, if the chopsticks go through the fish without any effort, it proves that the fire is just right.
7, green onions or scallions, ginger cut into thin julienne strips, the thinner the better.
8: After 7 minutes, start the pan, pour off excess water from the plate, and sprinkle the shredded scallions and ginger over the fish. The cilantro is used to surround the edges.
9, frying pan hot oil, 80% heat when off the heat. Stab the oil on the shredded green onions and ginger.
10, take the appropriate amount of Lee Kum Kee steamed fish soy sauce poured into the frying pan, remember, this time the frying pan is off the state of the fire, just with the help of the residual temperature of the hot oil will be steamed fish soy sauce hot, if this time the fire is still open, soy sauce into the frying pan will be paste. I always feel that Lee Kum Kee's soy sauce is a bit too sweet, so you can add a little soy sauce.
11, finally, the hot soy sauce along the edge of the steamed fish fish plate poured in, a tender and delicious steamed grass carp on the OK pull.