How to steam crucian carp, and how many minutes is it appropriate to steam crucian carp?

When I make steamed crucian carp, I wash the crucian carp first, then put some green onions, ginger, 8 corners, and then some dark soy sauce, add a little vinegar, or cooking wine to remove the fishy smell.

The steamed crucian carp with garlic flavor is super delicious.

Steamed crucian carp. Ingredients: crucian carp, green onions, shallots, ginger.

Steps: 1. Kill the fish: knock the crucian carp unconscious, scrape off the fish scales, pick off the gills, break the fish belly, remove the internal organs, and wash the black membrane in the stomach. (You can also directly call the boss who sells fish to kill it directly).

2. Hit the crucian carp with a flower knife on both sides (convenient for flavor and fishiness).

3. Put the crucian carp into a large basin, then add ginger slices, green onion leaves, cooking wine, smear the fish evenly with ginger and shallots, then stuff the ginger and shallots into the belly of the fish, and set aside to marinate for 10 minutes.

4. Cut two green onion segments for later use, then cut a little shredded green onion, put the shredded green onion in a bowl and soak it in water, then cut a little millet pepper, and also put it into the shredded green onion.

5. Boil water in the pot, put on the steaming grid, pick out the green onion and ginger in the belly of the crucian carp, put two green onions at the bottom of the plate, put the fish on it, put the water into the pot after the water boils, put a few green onion segments on top of the crucian carp, cover the pot, and steam for 8 minutes on medium-low heat (the fish is too large and needs to be extended).

6. After the crucian carp is steamed, turn off the heat, bring out the crucian carp, and pour out the water on the plate.

7. Pick out the shallots on top of the crucian carp, put the shredded green onions and millet spicy rings, pour a spoonful of boiling oil, and drizzle with steamed fish soy sauce.

A very delicious dish of steamed crucian carp crucian carp is made

Steam for 8 minutes. The specific method of steaming crucian carp is as follows:

The ingredients that need to be prepared in advance include: 1 crucian carp, 1 piece of ginger, 1 green onion, 1 tablespoon of steamed fish soy sauce, and 1 tablespoon of cooking oil.

1. The first step is to kill and wash the crucian carp, and put the ginger slices on the fish.

2. Put the crucian carp into the steamer and steam for 8 minutes, as shown in the picture below.

3. Cut the ginger and green onion into shredded hail and set aside.

After a few minutes, remove the fish, remove the ginger slices, and pour out the steamed juice.

5. Put the chopped ginger and green onion as shown in the picture below.

6. Put oil in the pot and heat and boil, as shown in the figure below.

7. Then pour boiling oil over the crucian carp, as shown in the picture below.

8. Then pour soy sauce on the fish body, as shown in the picture below.

9. In this way, the steaming of crucian carp has been completed.

Clean up the crucian carp, rinse with water, draw 3 knives on the fish, smear with salt, drizzle with soy sauce, add cooking wine to marinate for 10 minutes, shred ginger, cut green onion into white sections, slice half of garlic, put it on the body of the fish to marinate, cut half of garlic into cubes, boil water, put the fish in and steam for 10 minutes, steam the jujube and then take it out, pour the steamed fish soy sauce, heat the oil in the pot, pour the green onion and garlic and fry until fragrant, pour it on the steamed crucian carp, you can.

How to make crucian carp delicious.

Ingredients: 1 crucian carp, 1 piece of ginger, 2 garlic, 2 shallots, less salt, 1 tablespoon of cooking wine, steamed fish soy sauce, blending oil.

How to steam crucian carp:

1.1 crucian carp, clean the internal organs, and rinse with clean water.

2.Cut about 3 knives on the fish, smear an appropriate amount of salt on the whole body, then drizzle with soy sauce, add cooking wine, and marinate for about 10 minutes.

3.Cut the ginger into shredded ginger, cut the green onion into white sections, slice half a garlic, put it on the body of the fish to marinate, and cut the garlic into cubes.

4.Bring the water to a boil in a pot, put the fish in the steaming grid, and steam over medium-low heat for about 10 minutes.

5.After the fish is steamed, it is taken out and drizzled with steamed fish soy sauce.

6.Pour a little oil into the pot, heat it, pour the green onion and garlic and stir-fry until fragrant.

7.Pour over the steamed crucian carp and serve.

Tips: When marinating crucian carp, adding cooking wine can be a good way to remove the fish.

If you don't have steamed fish soy sauce at home, you can use regular light soy sauce or soy sauce instead.

Ingredients: 500 grams of crucian carp. Excipients:

1 tablespoon vegetable oil, 1 2 tablespoons salt, 1 tablespoon lard, 1 piece of ginger, 3 green onions, 1 red pepper, 2 tablespoons soy sauce, 1 tablespoon cooking wine, 5g fish parsley.

Steps: 1. Remove the internal organs, gills, scales and shells of the crucian carp, smear a small amount of salt on the fish belly, and put ginger slices.

2. Rub salt on the surface of the fish, cook wine, put ginger slices and green onion and marinate for 10 minutes.

3. After the water in the pot boils, steam for about 8 minutes.

4. Garnish with shredded ginger, red pepper, green onion and chopped fish and coriander on the surface, and drizzle with soy sauce.

5. Start another wok and heat with vegetable oil and lard.

6. Pour the oil over the fish while it is hot.

Steaming crucian carp usually takes 8-10 minutes. The size of the crucian carp determines the cooking time, so if the crucian carp is slightly larger, it is recommended to extend the original time by another 2-3 minutes. After steaming for a certain period of time, you can use chopsticks to poke the fish head to determine whether the fish is cooked, if the meat inside the fish head is cooked, then the whole crucian carp is also cooked.

Steam the crucian carp for a few minutes

Before steaming the crucian carp, cut a few more cuts on the body, which will not only make it easier to absorb the flavor, but also cook it faster.

Heat is the key to steaming crucian carp, so be sure to wait for the water in the pot to boil before putting the crucian carp into the pot to steam.

There are various cooking practices for crucian carp, such as crucian carp tofu soup, sweet and sour crucian carp, braised crucian carp in sauce, braised crucian carp, etc.

Steamed crucian carp should be steamed for 8-10 minutes. Crucian carp is a high-protein, low-fat, nutritious fish with high value, and is a high-quality, inexpensive and sufficient protein in the national dietary structure. Steamed crucian carp can maximize the freshness and nutrition of the rotten crucian carp meat.

Crucian carp was used to make dishes as early as the Qing Dynasty. Legend has it that "big mussel stewed pearls" is a famous dish that the great writer Cao Xueqin pondered when he was young.

The weight of crucian carp is best controlled at about 500 grams, and it is easier to grasp the pure heat of raw and cooked.

Heat is the key to steaming crucian carp, and as with many steamed dishes, be sure to boil the water in the pot before putting the fish into the pot.