Cantonese style - Steamed Reservoir Crucian Carp

Method

1. 01

   Step 1

   Wash and chop the cilantro into sections, and slice the scallions into strips.

   

2. 02

   Step 2

   The ingredients are ready. Make two cuts on the fish to make it easier to steam.

   

3. 03

   Step 3

   Place a few slices of ginger and scallion whites inside the fish belly, then steam over high heat for ten minutes.

   

4. 04

   Step 4

   Steam until cooked and then open the lid.

   

5. 05

   Step 5

   This step is very important: pour away the water that comes out during steaming, as it has a very fishy smell.

   

6. 06

   Step 6

   Garnish the fish with shredded ginger, shredded scallions, and cilantro.

   

7. 07

   Step 7

   Pour hot oil over it, and you'll hear a sizzling sound.

   

8. 08

   Step 8

   Drizzle with soy sauce.

   

9. 09

   Step 9

   Let's eat!