A few days ago, my dad caught a lot of crucian carp, and all of them were over half a catty. Such a large piece of crucian carp is of course steamed and delicious, and the method is simple, and novice cooking can easily learn to operate.
How to make [more than every year] steamed crucian carp
A live crucian carp. This is my dad fishing, so you have to deal with it yourself. If you buy it in the market, you can let the fish sellers clean it up for you.
Carassius auratus removes scales, removes gills, cuts the stomach with scissors, and removes the internal organs. Note that the black membrane on the abdominal wall must be removed.
Carassius auratus was washed clean, controlled by dry water, and three diagonal knifes were cut on each side to chop off the fish tail.
Put the processed crucian carp on a plate, sprinkle a little bit of fine salt on each side, and sprinkle a little bit on the belly, don’t use too much, and then add soy sauce in the back, which may be too salty.
A small piece of ginger peeled, washed and sliced.
Put a few slices of ginger in the fish belly, and a slice of ginger in the diagonal knife.
Put the right amount of water in the cauldron, put it on the steaming rack, and boil it on the high fire.
After the water boils, put the fish, cover the pot, and steam for seven or eight minutes.
When steaming fish, prepare a little green onion and shred a small piece of red pepper.
When steaming to about 8 minutes, sprinkle green onion, shredded red pepper, drizzle a spoonful of soy sauce, move fast. Cover and steam for another minute. Turn off the fire.
The fish is steamed and ready to eat, very fresh.