Chinese Food
Steamed crucian
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Carassius auratus has the functions of Invigorating Qi and spleen, removing stomach yin, diuresis and swelling, clearing away heat and detoxification, and reducing cholesterol; it can treat mouth sore, ascites, water emulsion and other diseases with Carassius auratus. It can prevent and treat hypertension, arteriosclerosis, coronary heart disease, etc. The Carassius auratus is made by steaming. The nutrition of the fish is kept to the greatest extent. The fish is tender and delicious. It tastes very good. -
Cooking ingredients
Cooking Steps
Step1:Clean the crucian carp. Remove the black film from the belly. Cut the head and tail to draw out the white tendon.
Step2:Put a little salt on the fish and marinate it for a while.
Step3:Clean ginger, peel and shred. Wash and shred red pepper.
Step4:Put a little ginger into the fish belly. Put the rest on the fish evenly with the red pepper.
Step5:Put it into the steaming oven and select the pure steaming function. Steam at 105 ℃ for 15 minutes.
Step6:When steaming the fish, wash the chives. Cut the chives into shreds respectively.
Step7:Pour the soup out of the steamed fish (because the soup is fishy). Put in the shredded onion. Pour in the steamed fish and soy sauce.
Step8:Put the peanut oil into the pot and boil.
Step9:Pour the hot oil on the fish and stir fry the onion. A simple operation of steamed crucian carp is done.
Cooking tips:1. Choose the time according to the size of the fish. If you don't have a steamer, you can steam directly. 2. The fishy smell can be removed by cutting a knife on both sides of the Carassius auratus. 3、 Please be careful of the fish bones. There are skills in making delicious dishes.
