Follow Chef Wang Gang to make steamed fish without going to a restaurant. The taste is fragrant and tender, and the method is simple

I recently bought a crucian carp at the vegetable market near the community, and I don’t know how to cook it. It just happens that the baby and husband want to eat steamed crucian, so let's cook it.

To be honest, I'm not very good at making steamed fish. Every time I make it, it tastes like the bottom of the fish, and there is no taste on the top, so our family can't eat steamed fish once throughout the year.

Since the baby and husband trust me so much, I can't live up to their trust. I checked many steamed crucian carp recipes before cooking, and finally decided to use the recipe of the famous food blogger Wang Gang. Of course, I also made a little improvement in the middle. The steamed crucian carp has a fragrant and fragrant taste, the fish is fresh and tender, the husband and baby like it very much, and the whole process only takes 20 minutes, and the operation is simple and easy to use. It is a quick home-cooked dish for office workers and Xiaobai.

guide

Difficulty: easy ✨

Cooking and preparation time: 20 minutes

Taste: fresh fragrance and not greasy, fresh and tender fish

Suitable for the crowd: the general population

Suitable for people to study: Bao Ma, Xiao Bai, office workers

Operating features: easy to use, fast

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Ingredients:

Crucian carp: 1 red pepper: half (if you don’t have one, you can skip it) Shredded ginger: appropriate amount of small green onion skin: appropriate amount of green onion: appropriate amount of ginger slice: appropriate amount of hot oil: appropriate amount of steamed fish soy sauce: 1 tablespoon

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practice:

1: Thoroughly clean the black film in the belly of the bought crucian carp, and use a knife to draw a few knives on the surface and bottom of the crucian carp. The crucian carp need not be marinated with salt and cooking wine, otherwise the meat of the fish will become old.

2: Prepare appropriate amount of shallots and ginger, put them in a basin, pour in appropriate amount of water and edible salt and soak for 15-20 minutes to clean, take appropriate amount of shallots and ginger and cut into shallots and ginger slices for later use, add salt to soak the onions and ginger The purpose is to remove 80% of pesticide residues in onion and ginger.

3: Use a knife to cut the remaining green onion and ginger into shredded green onion and ginger.

4: Prepare a red pepper, clean it as in step 2, cut it in half with a knife, take 1 and a half and cut into red pepper shreds with a knife for later use. The red pepper shreds are mainly placed before the hot oil. They are used for garnish to make the steamed fish look better. You can leave it if you don’t have it.

5: Spread a layer of sliced ​​green onion on the steamed fish dish, put the remaining green onion and ginger into the belly of the fish, and put it in the dish for later use. The purpose of putting green onion ginger in the belly of the fish is to better remove the fishy smell. The purpose of laying the green onion is to not only increase the fragrance, but also to prevent the fish from sticking to the plate when the fish is steamed.

6: Pour appropriate amount of water into the pot, boil, put the fish in the steamer, put the fish on the steamer, cover the pot, and steam for 10 minutes and turn off the heat.

7: Take out the steamed crucian carp from the pot, pour out the water in the steamed fish plate and set aside. The steamed water from the steamed fish must be poured clean, otherwise it will not smell when the oil is heated in the end, which will affect the taste.

8: Sprinkle sliced ​​green onion, ginger and red pepper on the surface of the steamed fish.

9: Pour an appropriate amount of cooking oil into the pot, heat it until the oil smokes, turn off the fire while it is hot, pour the hot oil on the surface where the green onion and ginger shreds and colored pepper peels are placed, to inspire the flavor of the onion and ginger shreds. The amount of oil must be more than usual for cooking, so the steamed fish will be delicious.

10: Pour 1 tablespoon of steamed fish soy sauce on the steamed fish with hot oil.

Tips:

1: When buying fish, let the seller handle the fish, so you don't have to deal with it yourself when you go home, just simply clean it.

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2: The black film inside the crucian must be cleaned, otherwise the steamed fish will have a fishy smell.

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3: Green onions are best to use small spring onions, so that when the hot oil is poured, the taste of spring onions can be stimulated. Small spring onions are sold in major markets and supermarkets and are easy to buy.