Steamed grass carp belly

Steamed grass carp belly

Overview

Steamed vegetables are the most home-cooked dishes in my family, and they are my family’s favorite dishes. Steamed fish and steamed pork ribs have the highest serving rate. If you make them a lot, you will be able to make them yourself. Every time I make it, I can eat nothing. Speaking of steamed fish, if it is steamed grass carp, my favorite is the fish belly, because it is still very tender after being steamed. It just so happens that the catfish in the market here can be sold separately as fish heads, tails, shark fins, and fish belly... So as long as it is steamed, I basically buy the fish belly, which is so tender and smooth!

Tags

Ingredients

Steps

  1. Clean the purchased fish belly and use a knife to scrape off the black film in the fish belly.

    Steamed grass carp belly step 1

  2. Clean and put it on the steaming plate, rub the fish body evenly with an appropriate amount of salt, add some rice wine and marinate for ten minutes.

    Steamed grass carp belly step 2

  3. Prepare some minced garlic, flatten two cloves of dried onion, and shred the ginger.

    Steamed grass carp belly step 3

  4. Place the chopped spices on the fish belly.

    Steamed grass carp belly step 4

  5. Boil an appropriate amount of water in a pot. After the water boils, place the fish belly on top and steam over high heat for about fifteen minutes.

    Steamed grass carp belly step 5

  6. Shred the chives.

    Steamed grass carp belly step 6

  7. Heat a pot and heat enough oil.

    Steamed grass carp belly step 7

  8. Take out the steamed fish, pour an appropriate amount of soy sauce, put shredded green onions on the fish belly, and drizzle with hot oil.

    Steamed grass carp belly step 8

  9. Very tender fish belly.

    Steamed grass carp belly step 9