is simple and delicious, it's yours. The grass carp has thick meat and no spines, so it is suitable for most people. Just add a little steamed fish soy sauce, simply decorate and keep the original flavor, it looks fresh and distinctive. Let’s share with you the recipe of steamed grass carp section. Friends who like it may wish to give it a try.
Grass carp is delicious and rich in high-quality protein. Herbivorous fish, at the bottom of the food chain, contain less harmful heavy metals than carnivorous fish. For pregnant women, infants and young children, it is recommended to choose herbivorous fish first.
Steamed grass carp section
Preparation materials: 150 grams of grass carp middle section, 40 grams of green onions, 20 grams of ginger, 3 red peppers, 1 teaspoon of cooking wine, 2 teaspoons of steamed fish soy sauce, 2 teaspoons of vegetable oil
. Split in the middle, take half of it, wash and drain.
2. Wash the scallions, peel them, and cut into shreds about 5 cm in length.
3. Peel and wash the ginger, and cut into thin ginger shreds.
4. Wash the red pepper and cut into small circles.
5. Take half of the green onion and ginger and place it on the bottom of the plate, put the grass carp section, and add the cooking wine.
6. Add a proper amount of water to the steamer. After the water is boiled, add the fish sections and steam for 8 minutes.
7. Take it out, pour out the water in the plate, and place the remaining shredded ginger, green onion and red pepper rings on top of the fish.
8. Heat the pot, add vegetable oil to 80% heat, pour on the fish, add steamed fish soy sauce and serve.
Tips: 1. Chop the middle section of grass carp and steam it. The meat is thin and easy to taste, and it is easy to cook. The fish will not grow old. 2. The shredded ginger and green onion should be finely chopped so that they look good on the fish. 3. Grass carp can also be replaced with other fish, such as yellow croaker, hairtail, etc.
is selected from the book "Make Good Taste by Ingenuity", all rights reserved.
