Three must-learn methods of steaming grass carp

Grass carp has a reasonable nutritional structure, delicate meat and few bones, making it very suitable for people with three highs, children and the elderly. There are many ways to cook grass carp. Steaming it can better highlight the original flavor of the grass carp and retain its nutritional components. After learning the basic method of steamed grass carp, you can make it for your family often.

1. Steamed Grass Carp

Ingredients preparation

Fish, oil, onion, ginger, soy sauce, coriander, steamed fish soy sauce.

Method steps

1. Take a steaming dish, apply a layer of oil on it, and place a few slices of ginger on it;

2. Clean the fish, place it on the ginger slices on the plate, and add some more ginger;

3. Put an appropriate amount of water in the pot, bring it to a boil, then steam the fish for about 10 minutes;

4. After serving, add some coriander and chopped green onion, and some steamed fish soy sauce;

5. Then heat a spoonful of oil in another pot and pour it over the fish.

2. Steamed Grass Carp with Pickled Vegetables

Ingredients preparation

One grass carp, pickled mustard greens, ginger slices, scallions, cooking wine, salt, red pepper, and oil.

Method steps

1. Wash the fish and cut it into pieces;

2. Then put the fish on a plate, add snow vegetables, ginger slices, and scallions, and then pour cooking wine, a little salt and oil on the fish;

3. Then put it into a steamer and steam it on medium heat for 10 minutes. Sprinkle some red pepper on it before serving.

Tips

It is best to use fresh fish for steaming, as it tastes better only when it has just been slaughtered.

3. Steamed Grass Carp with Chopped Pepper

Ingredients preparation

1 grass carp, onion, ginger, garlic, salt, cooking wine, vinegar, Lao Gan Ma, appropriate amount of chopped pepper, steamed fish soy sauce, and a little cooking oil.

Method steps

1. Wash and dry the grass carp, cut the ginger into strips, and crush the garlic for later use;

2. Spread the grass carp with cooking wine, vinegar, salt and oil, then mix in shredded ginger, minced garlic and Lao Gan Ma;

3. Take a steaming plate, put green onion and ginger on the bottom, then put the fish in, put a layer of chopped pepper on top and marinate for half an hour;

4. After marinating, drizzle a little steamed fish soy sauce and steam in a steamer for about 10 minutes.