Chinese Food
Steamed and brewed (sweet rice wine) crucian carp
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Steamed fish is my great love. I seldom cook meals at ordinary times. Sometimes I have to make a meal by myself. Brewed wine is made by myself with a yoghurt machine for 36 hours. But there is no container to store. It's better to make steamed fish to brewed crucian carp. The first time, steamed fish is delicious. Lazy magic weapon. Delicious and appetizing
Cooking ingredients
Cooking Steps
Step1:(wine brewing) three spoons of sweet rice wine. Clean the crucian carp alive. I'll ask the fish seller to kill it for me. Take it home and clean it. Then cut both sides of the crucian carp with a knife so that it can taste. Sprinkle a little salt on both sides of the fish. Take some of the cut ginger, onion and garlic and put them into the fish belly. At the same time, the wine brewing also scoops in about 1 spoon. This time, I used 1 and a half spoons to fill the fish belly.
Step2:Cut the red pepper into thin strips. Dice the green onion. Dice the green onion into thin strips or small grains. Shred the ginger and garlic. Both steps 1 and 2 are used.
Step3:Marinate the wine from head to tail. Marinate for 20 minutes. Shred the remaining ginger, scallion, garlic and red pepper. Dribble a few drops of oyster sauce (or not. If you like to mix the flavor, you can add some delicious). Wrap it with plastic wrap. Put it in the pot and steam. Notice that the water in the pot is boiled before steaming.
Step4:Steam out with high heat and turn off for 10 minutes. The place where the fish cut the knife naturally blooms. It means that the bones are separated. The maturity is just right.
Step5:Out of the pot. The fish is fresh and a little sweet.
Cooking tips:1。 You don't need rice wine. It tastes mellow. 2。 When the pot is finished, go to the plastic wrap and sprinkle some scallion on the fish. Sprinkle the soup on the plate with a small spoon. There are skills to make dishes more delicious.
