Steamed crucian carp with green onions (steamed crucian carp)
Overview
The taste I miss my mother the most may not be so exquisite, but the special taste is the deepest memory. When eating at home, you can appropriately reduce the ornamental value of the dishes, and taste must be the first priority. People who love to cook definitely don’t just do it to fill their bellies.
Tags
Ingredients
Steps
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To prepare the ingredients, marinate the crucian carp with salt for about 10 minutes in advance, and cut the rest as much as possible for later use.
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On the plate, put onions, garlic and ginger on top and bottom of the crucian carp, stuff the fish maw with onions, garlic, ginger and onions, and lay the meat sausages in staggered layers.
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Serve the onions. Both onions and crucian carp are the main ingredients. The onions are first placed around the crucian carp. It is very important whether the meat and onion flavors can be combined.
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For seasoning, a small amount of Laoganma mushroom chili oil, dark soy sauce, and cooking wine are mixed together in advance and poured on top. It's not suitable for steaming if there are onions, so a mild spicy flavor is introduced.
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After steaming the finished product for 25-35 minutes, you will be able to smell the aroma of crucian carp with onion flavor. Although braised crucian carp can stimulate the taste better, steamed crucian carp is more delicious and nutritious. If you like eating crucian carp and onions, don’t miss this home-cooked dish.
