The Super Steamed Crucian Carp
If you like Cold Dish, you will like The Super Steamed Crucian Carp which is very easy to eat And full of elasticity.
“Carassius auratus (carassius auratus, common name carassius auratus, carassius auratus, carassius auratus, thin head, carassius auricularis, carassius auratus) is commonly found in Europe and Asia, for the common freshwater fish, is a member of the carassius auratus of the carp family, carassius auratus, which belongs to the cichlid subclass carpiidae.
Carassius auratus is mainly an omnivorous fish that feeds on plants. The meat quality is fine and tender, the nutrition value is very high, every 100 grams of meat contains the protein 13 grams, the fat 11 grams, and contains a lot of calcium, phosphorus, iron and other minerals. Carassius carassius has very high medicinal value, its quality of pingweigan, into the stomach, kidney, and with the middle tonic deficiency, in addition to lei, warm stomach feeding, tonic in the effect of vitality. Carassius auratus is widely distributed, all over the country’s waters are perennial production, in February to April and August to December carassius auratus is the most fertile, as one of China’s important food fish.  the maximum body length is about 30 cm, the habitat depth is 0 ~ 20 meters, non-toxic, economic food fish, inexpensive. They are mainly produced in the Yellow River basin, the Yangtze river basin and the pearl river basin.
How To Make The Super Steamed Crucian Carp
Prepare the material and wash the black film of the fish so that it won’t be so fishy.
First put some ginger slices on the back of the fish.
Also put some ginger on top.
We also put ginger slices and scallions in the fish maw.
First do not put oil also do not put soy sauce, wait for the pot of boiling water, put the fish in the water steam, steam about five minutes.
After steaming, remove all ginger slices and scallions steamed with the fish, pour the steamed fish’s blood and water, and cover the fish with scallions and cilantro.
Drizzle with soy sauce.
Cold pot hot oil
Hot oil makes a sizzling sound. It’s time to cook
Clean the black film next to the fish maw. Be sure to put a lot of ginger slices in the steamed fish so that the fish won’t smelt.