Steamed crucian carp

Overview

The picture on the left is steamed crucian carp, the picture on the right is perilla, peach and ginger

Tags

• hot dishes
• sichuan cuisine
• summer recipes
• lunch
• dinner
• students
• crucian carp
• garlic
• lee kum kee steamed fish drum oil
• msg
• oil
• onions
• perilla
• ginger
• salt

Ingredients

Steps

1. 1 After the fish is done, add salt, add perilla, ginger and garlic. Be sure to put water at the bottom of the steamer when you start. Remember to leave a spacer in the middle so that the dish is not flooded

   

2. 2 Steam fish for 15 minutes. Cut the ingredients within 15 minutes

   

3. 3 After the steamed fish is brought out, put the ingredients into the pot and remember to add less oil

   

4. 4 Add water, add steamed fish drum oil, salt, MSG, etc. Do not cook until dry

   

5. 5 Just pour the ingredients on it and it’s ok. I don’t think it looks good, but it’s delicious