Steamed carp (grass carp)

Simple, convenient, delicious and fresh I like to eat ~~~ Carp, also known as grass carp, one of the four major fish, grass carp is sweet, warm, non-toxic, enters the liver and stomach; has a warm stomach and moderate and flat The effects of liver yang, Qufeng, Zhibi, malaria cutting, Yichangmingyanming; Indications of deficiency of labor, wind deficiency headache, hyperactivity of liver yang, hypertension, headache, malaria. (excerpt)

Simple, convenient, delicious and fresh I like to eat ~~~ Carp, also known as grass carp, one of the four major fish, grass carp is sweet, warm, non-toxic, enters the liver and stomach; has a warm stomach and moderate and flat The effects of liver yang, Qufeng, Zhibi, malaria cutting, Yichangmingyanming; Indications of deficiency of labor, wind deficiency headache, hyperactivity of liver yang, hypertension, headache, malaria. (excerpt)

Material

One carp (about 500 grams)
Red pepper One (fresh red pepper is better)
ginger/ shallot
Cooking wine
salt
Steamed Fish Soy Sauce
Vegetable oil

After descaling and removing viscera, the fish is washed and dried (I let the seller directly kill it)

Spread two tablespoons of cooking wine and a little salt on the surface of the fish and marinate for ten minutes

Peel the ginger and cut the shreds, put the green onions and cut the shreds into the fish belly, steam in the steamer for ten minutes (after the water is boiled, start counting!)

When steaming the fish, shred the red pepper, spring onion, and spring onion leaves. The chopped spring onion is soaked in ice water for a while. The taste will be better. (I personally do n’t like rolls, so I save this step)

After the fish is steamed, a part of the soup is dropped, and the shredded green onions and red peppers are placed on the fish, and the steamed fish sauce is poured on it.

Pour a little vegetable oil into the pan and heat it, then pour it on the fish

Leave a Reply

Your email address will not be published. Required fields are marked *