Cold-dressed crucian carp (oil-free version)

Method

1. 01

   Step 1

   Lively and plump crucian carp

   

2. 02

   Step 2

   I bought three crucian carp weighing 1 jin (approximately 3 kg) and asked the Virgo-like beautiful shop owner to clean them.

   

3. 03

   Step 3

   Take it home, wash it, and make a few diagonal cuts on the crucian carp to help it absorb the flavors.

   

4. 04

   Step 4

   Add ginger slices, scallion segments, pepper powder, and cooking wine, rub evenly, and let it marinate for ten minutes.

   

5. 05

   Step 5

   Bring the water in the steamer to a boil, place the steaming rack inside, and line the rack with ginger slices and scallion segments.

   

6. 06

   Step 6

   Rinse the marinated crucian carp with water, lay them flat on a steamer rack, steam over high heat for eight minutes, do not remove the lid, and let them sit for six minutes.

   

7. 07

   Step 7

   Arrange the steamed crucian carp flat on a plate.

   

8. 08

   Step 8

   Mince the ginger, mince the garlic, and mince the chili peppers.

   

9. 09

   Step 9

   Mince ginger, garlic, and chili peppers together.

   

10. 10

    Step 10

    Chop the scallions into small pieces, cut the cilantro into small sections, and dice the onion.

    

11. 11

    Step 11

    Place the minced chili peppers, ginger, and garlic in a bowl, and pour in freshly boiled water. This is to bring out their aroma.

    

12. 12

    Step 12

    Pour the ginger, garlic, and chili sauce into a small bowl, then add chopped green onions, diced onions, chopped cilantro, steamed fish soy sauce, light soy sauce, aged vinegar, white sugar, Sichuan peppercorn powder, MSG, and a suitable amount of salt. Stir for two minutes until the salt and sugar are fully dissolved.

    

13. 13

    Step 13

    Pour the prepared sauce into the plate containing the fish, sprinkle with chopped chili peppers and shredded scallions, and the delicious dish is ready.