How to make simple steamed fish

Steamed fish is a very delicious home-cooked dish. Fresh fish is most suitable for steaming, and the original flavor of the fish can be reflected. Today I will teach you the simplest and most practical home-cooked method of steamed fish.

500 grams of grass carp, chili, vinegar, wine, pepper powder, sugar, and light soy sauce. Ingredients: chopped green onion, minced ginger, chopped green onion, chopped pickled pepper

Steamed Grass Carp Recipe (Part 1)

Apply salt and pepper powder evenly on the fish meat and marinate for 1 hour. In addition to salt and pepper powder, put green onions on the cut at the head of the fish's abdomen to remove the fishy smell when steaming. After marinating, put it in a wok and steam it over high heat for about 8-10 minutes. Lift the fish belly with chopsticks and remove from the wok when you are sure it is cooked. Put the fish on a plate and, haha, the aroma is already coming out. Add oil to a wok, heat it, add the ingredients and stir-fry until fragrant. Add a small amount of vinegar, wine, pepper powder, sugar, light soy sauce and appropriate amount of water in turn. Bring to a boil, then reduce the heat to a low heat, thicken the soup and pour it on the surface of the fish.

The simplest home-cooked method of steaming crucian carp: (II)

1. Place ginger slices and scallions on the plate of steamed fish;

2. Remove the scales and internal organs of the fish, scrape off the black film inside the belly, apply a small amount of salt all over the fish body, and cover the fish with ginger slices;

3. After the water in the pot boils, add the fish and steam over medium heat for 8 minutes. Turn off the heat and steam for 2 minutes.

4. Turn off the heat and pour out the juice from the steamed fish. After all, the juice has a fishy smell, but I personally don’t mind it.

5. Heat the oil in a pan, add light soy sauce, a small amount of vinegar, oyster sauce, ginger slices, and chopped green onions, bring to a boil and pour over the fish.

Crucian carp: has the functions of invigorating qi and strengthening the spleen, promoting diuresis and reducing swelling, clearing away heat and detoxifying, and promoting the flow of milk. Patients with ascites can benefit from drinking soup cooked with fresh crucian carp and red beans. Carp: It has the functions of strengthening the spleen and appetite, promoting diuresis and reducing swelling, relieving cough and asthma, calming the fetus and promoting lactation, clearing away heat and detoxifying. Silver carp: It has the functions of warming the middle and replenishing qi, warming the stomach, and moisturizing the skin. It is a warming, qi-replenishing and health-preserving food.