How to cook steamed crucian carp with Sichuan pepper

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you do it more smoothly, I will first introduce the method of cooking steamed crucian carp with pepper.

1.1 Put all the seasonings except cooking wine in a small pot, add a bowl of water and bring to a boil over high heat, then simmer for 5 minutes over low heat, then add salt to taste (lighter, as you will need steamed fish soy sauce later), add cooking wine after it cools down and stir well

2.2 Prepare the marinated fish ingredients, remove the scales, gills, and black film in the belly of the crucian carp, then wash it and put it in a deeper container

3. Pour the dried marinade into the container containing the fish and marinate for 20 minutes

4. Take out the marinated fish, remove the seasoning from the marinade and put it into the fish belly. After the steamer is boiled over high heat, put in the crucian carp and steam it for 7 minutes. If there are 2 fish, you can steam it for 8-10 minutes. After turning off the heat, simmer for 3 minutes before opening the lid.

5. Take it out, pour out the steamed water in the plate, pour steamed fish soy sauce on it, add shredded green onion, ginger and chili, heat the cooking oil (if you like it spicier, you can fry the pepper and dried chili in the oil and then take it out) and pour it on top.

I have already introduced steamed crucian carp with Sichuan pepper. 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.