Steamed dishes are the most homemade dishes in my house, and they are family favorites.

Like steamed fish and steamed pork ribs have the highest table rate, and after doing it more often, you are kind of doing it yourself.

Every time you make it, you can eat a little bit of it.

When it comes to steamed fish, if you are steaming grass carp, my favorite is the belly of the fish, because it is still very tender after steaming.

It just so happens that the grass carp in the market here can be sold separately as head, tail, fin and belly .......

So as long as it's steamed, I basically buy the brisket, it's tender enough!

Materials

Main ingredient: 400g of grass carp brisket;

Accessories: oil, salt, soy sauce, five cloves of garlic, a few slices of ginger, two green onions, two cloves of dried scallions

Steamed grass carp brisket

1

Buy the brisket clean, scrape off the black film in the fish belly with a knife.

2

Cleaned and put on a steaming plate, with the right amount of salt to smear the fish, and add some rice wine marinade for ten minutes.

3

Prepare some minced garlic, flatten two cloves of dried scallions, and shred ginger.

4

Spread the chopped spices on the belly of the fish.

5

Use a pot to boil a moderate amount of water, the water boils to put the fish belly on top, high heat steaming about fifteen minutes.

6

Shredded scallions.

7

Use a pot to heat a moderate amount of oil.

8

Take out the steamed fish, drizzle moderate soy sauce, spread the shredded green onion on the belly of the fish and drizzle with the heated oil.

Tips

1. Fish brisket before steaming marinate about ten minutes will be more flavorful, but do not need to marinate too long, so as not to lose the fresh flavor of the fish!

2. Steamed fish must be eaten while hot, cold fishy flavor will be heavier.