The steamed carp is a traditional dish made of carp, which belongs to Cantonese cuisine. Carp has the functions of Invigorating spleen, eliminating stomach, diuresis and swelling, clearing away heat and detoxification, and reducing cholesterol; with carp, it can treat mouth sore, water emulsion and other diseases, often eat carp which can prevent and treat hypertension, arteriosclerosis, coronary heart disease, and is very suitable for obese people.
After this dish is made, the fish is tender and delicious, with a very good taste.
How To Make The Steamed Carp in Cantonese Style
Prepare scallion and ginger slices.
Prepare a carp, after killing and cleaning, cut a few knives on both sides of the back to help taste. Then put salt and pepper on both sides of the fish.
Put a piece of ginger in the knife marks on both sides, and put ginger in the fish head and belly. Sprinkle a few scallions on the surface to absorb the fishiness. Then marinate it all morning.
Take the steamer to boil the water, and prepare to steam the fish.
When the water is boiling, put the fish in the steamer and steam for 8 minutes. Then the fish should be out of the steamer immediately.
Discard all the onion and ginger in the original fish, and pour out the soup from the steamed fish. Put new ginger and green onion on the surface of the fish again.
Heat the oil in a pot to 100% heat and pour evenly on the surface of the fish
The steamed fish and soy sauce of Li Jinji is poured on the oiled fish, and the delicious steamed fish is finished.
The Steamed Carp in Cantonese Style
- 1 carp
steamed fish and soy sauce of Li Jinji
- pepper powder
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