Steamed crucian carp

Overview

Feel free to play

Tags

• hot dishes
• chili
• chives
• cooking wine
• crucian carp
• dried perilla
• ginger

Ingredients

Steps

1. 1 Cut open the fish and apply salt on it. Marinate it with minced ginger and green onion in cooking wine for 10 minutes (do not wash the fish after killing it)

   

2. 2 Wash off the pickled ingredients and deep-fry until slightly brown. Be careful not to fry for too long to ensure the fish is fresh and tender. Remove and cool

   

3. 3 Arrange on the bottom of the plate (use ginger slices and chili segments)

   

4. 4 Arrange the fish and top with sliced ginger and dried perilla. Put it in a steamer (I don’t have such a big steamer at home, so I use a vegetable pot)

   

5. 5 Steam in a steamer for twenty minutes, a pressure cooker will work better (you can even eat the fish bones after steaming)

   

6. 6 After steaming, sprinkle with scallions. Boil the oil, add salt and fry the chilies. After frying, pour evenly onto the steamed fish and serve.

   

7. 7 Finally share the results.