Steamed crucian carp with scallion

The recipe of steamed crucian carp with scallions is not as complicated as people think. Prepare the tableware and seasonings first. Then start following the steps and remember to control the heat well.

1.1 Make 3 cuts on the fish belly and apply salt all over the fish (about 2 teaspoons, just the right amount, because you will add soy sauce later! So don't put too much salt!)

2.2 Remove the scales, gills and internal organs of the crucian carp, clean it (supermarkets will do this), and rinse the blood from the fish with water.

3.1 Cut ginger into shreds, cut scallion into sections, and slice half a garlic clove and place them on various parts of the fish for marinating; cut the remaining scallion and garlic into small pieces and set aside.

4.2 Pour appropriate amount of cooking wine to marinate and remove the fishy smell (about 10 minutes).

5. Boil water in a wok, put a steamer in it (you can use a steamer), put the fish into the pot and steam on medium-low heat for about 10 minutes. If there is blood in the plate, pour it out first.

6. Put a small spoon when steaming fish, so that the fish can be steamed more thoroughly and quickly.

7. Serve the steamed fish and drizzle it with steamed fish soy sauce (ordinary light soy sauce will also work).

8. Pour a little blended oil into the wok, heat the oil, add chopped onion and garlic, and stir-fry until fragrant.

9. Pour it on the steamed fish.

I have introduced steamed crucian carp with scallions. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.