Qingsteamfishis a quite popular dish in people's daily life and various banquets, clearsteaming fishThe method seems simple, but mastering the heat is crucial to make it delicious. How do you make steamed fish tasty? The most important thing is to control the heat well and avoid using low heat.

Steamed fish method: Steamedcarp

ingredientsPrepare

500 grams of carp, 80 grams of shredded meatshiitake mushroom3 blooms, redpepper(julienne) 1 piece of cucumber, 3 tablespoons of scallion julienneYang2 tablespoons of silk, 1 tablespoon of alcoholsoy saucehalf spoon,pepper powder, salt, 1 spoon of starch, 1 spoon of oil, a little sugar.

Steps to follow

1. Fish washed, marinated with ginger slices, wine, salt for 30 minutes; meat slices marinated with soy sauce, starch, oil, sugar for 10 minutes; mushrooms soaked in hot water until soft, stems removed and sliced.

2. Place the fish on a plate, sprinkle the meat slices, mushrooms, red peppers, and green onions over it, cover with a lid, and steam for 6 minutes.

How to make steamed fish

Food preparation

fresh fish 1 piece (750 grams), cooking oil, red sausagecucumber25 grams each, pig white fat 50 gramstable salt（）monosodium glutamate( )chicken soup，fresh ginger,coriander, an appropriate amount of sesame oil.

Steps to follow

1. Remove the scales, gills, and internal organs from the fish, clean it thoroughly, then scald the fish body with hot water, scrape off the black skin with a knife, and rinse and dry it.

2. Take a small bowl, put in 25 grams of cooking oil, 5 grams of fine salt, and a little bit of monosodium glutamate (MSG), mix them evenly, then spread this mixture on the fish's body and inside its cavity. Get a soup plate and place the fish in it to marinate for 20 minutes.

3. Sausage and cucumber are cut into 6 cm long, 2 cm wide, and 0.2 cm thick serrated slices (each cut into 5 slices); white fat is first cross-cut with a longitudinal slit and then cut into 6 cm long strips (5 pieces), and then blanched in boiling water before being taken out; ginger is peeled and sliced into threads, and cilantro is washed and cut into segments.

4. Place the sausage, cucumber, and white fat slices one on top of the other on the fish (with the serrated side up, in line with the fish).

5. After preparing the ingredients, steam them in a pot for 15 to 20 minutes until fully cooked.

6. Put 250 grams of chicken broth in a pot with fine salt, monosodium glutamate, and sliced fresh ginger. Bring to a boil and season well. Pour the broth into the fish dish, add some chopped coriander, and you are done.

How to make Steamed Fish with Soy Sauce

Ingredients preparation

livecarp1, kimchi, freshred bell pepper, 20 grams of chicken fat, 20 grams of oil, cooking wine,soy sauce15 grams each of scallion, garlic slices, ginger threads, sesame oil, wet starch; 10 grams each of the above, ricevinegar（）Kuàijiāo5 grams each of, fine salt 3 grams, pepper and monosodium glutamate each 1 gramsugar2 grams.

Steps

1. Cut the kimchi and red pepper into small cubes. Clean the grass carp by removing the scales and gills, then cut offfish head, dig out the organs and wash the fish. Make cuts every 1.5 centimeters on each side of the spine (do not cut through the belly).fish tailNeatly trimmed.

2. Place the fish in a dish, add cooking wine, 1.5 grams of fine salt, and 0.5 gram of pepper powder, mix evenly, and marinate for 15 minutes to infuse flavor. Arrange the fish in the dish with its body spread open like a fan, surrounding the center, place the head in the middle, sprinkle with sliced ginger, pour 10 grams of chicken oil, and steam over high heat for 10 minutes before removing.

3. Put oil in the pot, add Szechuan pepper seeds to fry until fragrant, remove the peppers, add chopped onions and garlic slices, stir-fry with pickles slightly, add the fish steaming sauce, diced red bell pepper, remaining fine salt, soy sauce, sugar, vinegar, black pepper powder, and cooking oil, stir evenly, thicken with water starch, pour over the fish when done.