Today, taking carp as the main ingredient, I would like to share with you a method of cold fish. This dish is rich in nutrition and unique in taste. For those who like to cook food by themselves, let's take a look at our specific operation.
First, prepare a carp, preferably fresh. After buying it, wash it with water, scrape off the scales first, then remove the internal organs, and clean it all for later use.
First, cut a knife at the fish head with a knife, pat the fish body and draw out the fishy line, then put a straight knife on both sides of the fish body and a cross knife on the fish tail, so that the carp is easier to taste, and then wash it with water and put it into the basin.
Let's pickle the carp:
Add a little cooking wine to the pot to remove the fishy smell, add pepper 1 g and salt 1 g to the bottom taste of carp, then grab it evenly by hand, prepare two shallots and put them together in the fish belly, cut a few slices of ginger and put them in the fish belly. Both shallots and ginger can remove the fishy smell and enhance the fragrance, and then set aside for pickling 10 minutes.
Boil water in the pot, while waiting for the water to boil, put three scallion sections in the fish dish (putting the scallion sections can reduce the fishy smell of the fish, and the steaming time will be shortened accordingly), then put the salted fish in the fish dish for later use, and when the water boils, put the grate on it.
Put the fish and the plate together, cover the pot, and steam over high heat for 10 minutes.
At this time of steaming fish, let's mix some seasoning juice first:
Prepare a spring onion and cut it into chopped green onion, a small piece of ginger and cut it into Jiang Mo. Flatten a few pieces of garlic and cut them into minced garlic. Cut a few millet peppers into small rings, and cut a preserved egg into a crescent shape and put them into a material bowl.
Take another small bowl and add it.
20g of steamed fish and black bean oil, 20g of extremely fresh soy sauce and 30g of balsamic vinegar.
Stir with a spoon to melt.
Join again
Spicy fresh dew 1 5g, salt 3g, pepper oil10g, red oil 5g, sesame oil1g.
Stir with a spoon to melt the seasoning and set aside.
/kloc-After 0/0 minutes, open the pot cover, take out the fish dish, control the soup in the dish, pick up the shallots in the onion section and fish belly, then pour the prepared juice evenly on the fish, and then put the cut preserved eggs on the fish.
Sprinkle some fried peanuts and chopped green onion, and finally put a coriander for ornament.
Ok, here, this nutritious and delicious cold carp is ready. Does it look simple? It tastes delicious, unique and not greasy. Friends who like this delicious food, please try it when you have time.