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How do you cook steamed carp?

1. Wash the carp and draw the line. Marinate with salt, pepper and rice wine for 20 minutes. The fish cut into the knife and stuffed the ginger into the edge. Wash the green onions, cut them into pieces, stuff them into the belly of the fish, and serve.

2. Steamed fish soy sauce 20ml, corn oil 20ml, ginger slices 15g, pepper 1g. Wash the carp and draw the line. Marinate with salt, pepper and rice wine for 20 minutes. The fish cut into the knife and stuffed the ginger into the edge. Wash the green onions, cut them into pieces, stuff them into the belly of the fish, and serve.

3, carp steamed, then it is best to choose about 750 grams, this size is easier to taste. After pulling out the fishy line, wash the fish, wipe the water off the fish with kitchen paper and put in the pickled seasoning. The fish should open a knife, so that the seasoning can speed up the penetration of the fish.

4. Pour in the right amount of cold water and add the right amount of onion 6 to the lid of the pot, add a little vinegar to steamed carp for 30 minutes, turn off the heat and add the right amount of monosodium glutamate, stir well, steam the delicious carp out of the pot and do it.

5. Steaming carp, steaming carp directly on the pot is wrong. You should first put on a flower knife, then use seasonings such as onion and ginger wine, marinate and remove fishy, and then put two chopsticks on the fish plate, and then steam it. This is the correct operation step, everyone must keep in mind.

Steamed carp?

A fresh carp, a piece of ginger, a handful of spring onions, the right amount of steamed fish soy sauce, the right amount of peanut oil.

A raw material: 1 carp, weighing about 500g, 50 grams of watery magnolia slices, 25 grams of watery shiitake mushrooms, 50 grams of tomatoes, 50 grams of cabbage heart, 1000 grams of peanut oil (actual consumption 75 grams), 10 grams of chicken oil, 25 grams of cooking wine, 15 grams of onions, 8 grams of ginger, 10 grams of garlic, 2 grams of monosodium glutamate, 5 grams of salt, the right amount of fresh soup.

First wash the carp and eviscerate it. Play with a flower knife on a fish. Wash the ginger and cut it into small pieces and shredded green onion and ginger. Put the spring onions and ginger into the notch of the fish. Put the fish in a bowl, add salt, liquor, pepper and marinate for 5 minutes. Put in the steamer and bring to the boil.

Steamed fish: clean the fish with a flower knife, marinate it with cooking wine and pepper for 15 minutes on each side, then pick up the fish and rinse the plate. Put the fish on the plate with shredded green onions and shredded ginger.

Steamed carp raw materials: a carp (600 grams) seasoning: 150 grams of green onions, 4 grams of salt, 2 grams of pepper, 10 milliliters of yellow rice wine, 20 milliliters of steamed fish soy sauce, 20 milliliters of corn oil, 15 grams of ginger slices, 1 gram of pepper. Wash the carp and draw the line. Marinate with salt, pepper and rice wine for 20 minutes.

About one and a half jin of carp should be steamed for about 10-13 minutes. The specific methods are as follows: the ingredients for steaming carp are as follows: appropriate amount of garlic, shredded spring onion and ginger, right amount of shredded pepper, right amount of soy sauce, half lemon, ginger, garlic, soy sauce, wash and shred spring onion and ginger or cut into sections. Wash lemon and set aside.

Steamed carp

1. The whole process of steaming carp takes about 5 minutes. Steaming carp is as follows: tools / raw materials: 1 carp, right amount of oil, right amount of salt, right amount of onion, right amount of ginger, right amount of pepper, right amount of cooking wine, right amount of light soy sauce, right amount of red pepper. Prepare seasoning, sliced ginger, chopped spring onions, pepper and red pepper.

2. The ingredients for steaming carp: right amount of garlic, right amount of shredded spring onion and ginger, right amount of shredded chili, right amount of soy sauce, half of lemon, right amount of ginger, garlic and soy sauce, wash and shred spring onion and ginger or cut into pieces, wash lemon and set aside. Then wash the fish and sprinkle lemon juice on both sides of the fish. Set aside.

3. A fresh carp, a piece of ginger, a handful of spring onions, the right amount of steamed fish soy sauce, the right amount of peanut oil.

How to make steamed carp

Ingredients: about two jin of carp, steamed fish Douchi, cooking wine, ginger, green onions, ginger, spring onions, cooking wine, steamed fish soy sauce a little. Kill the fish to eviscerate, scale, remove gills and wash. Go to the fishing line, draw a knife one centimeter behind the gills (yesterday the children said that the fish neck), pull out the fishing line.

A fresh carp, a piece of ginger, a handful of spring onions, the right amount of steamed fish soy sauce, the right amount of peanut oil.

1 carp, 50 grams of bamboo shoots, 3 mushrooms, 2 teaspoons of salt, 3 spring onions, 10 grams of ginger, 1 teaspoon of cooking wine, 2 tablespoons of steamed fish soy sauce. Practice: carp scale removal to remove internal organs, wash, tilt 45 degrees with a knife, cut in the fish a few knives, about 2 cm deep, 5 cm between each knife.

One carp, right amount of spring onion, right amount of ginger, right amount of garlic, right amount of salt, right amount of chicken oil. Remove scales, gills and internal organs from carp and wash them clean. Put it on the board and use a knife to obliquely cut every other segment of the fish. Spread the fish evenly with salt and marinate for a while. Steam over high heat, boiling water and sufficient steam for 10-15 minutes.

Wash the carp and draw the line. Marinate with salt, pepper and rice wine for 20 minutes. The fish cut into the knife and stuffed the ginger into the edge. Wash the green onions, cut them into pieces, stuff them into the belly of the fish, and serve.

Steamed fish: clean the fish with a flower knife, marinate it with cooking wine and pepper for 15 minutes on each side, then pick up the fish and rinse the plate. Put the fish on the plate with shredded green onions and shredded ginger.

How to make steamed carp delicious and simple steamed carp how to cook delicious

Raw materials: carp, oil, steamed fish soy sauce, salt, liquor, white pepper, scallions, ginger, carrots. Remove the scales, remove the internal organs and wash the carp, smear the inside and outside with liquor and marinate for half an hour. Sliced green onion and ginger. Carp head and tail cut, fish cut from the back, retain the abdomen.

Carp remove scales to remove internal organs, after washing, tilt 45 degrees with a knife, cut a few knives in the fish, about 2 cm deep, 5 cm between each knife. 2) sprinkle salt and cooking wine on the reverse side of the raw fish, wipe it off with your hands and marinate for 10 minutes. Soak shiitake mushrooms and slice. Wash the bamboo shoots and cut them into thin slices. Cut green onions and sliced ginger.

The method is as follows: take about 5 jin of carp, ask the fish owner to remove the scales, viscera and fishline; at this time, use the first trick, boil a pot of boiling water, a little on the fish body, do not pour too much, otherwise the fish skin will be scalded, it will not look good.

Raw materials: 1 carp, weighing about 500g, 50 grams of watery magnolia slices, 25 grams of watery Lentinus edodes, 50 grams of tomatoes, 50 grams of cabbage heart, 1000 grams of peanut oil (actual consumption 75 grams), 10 grams of chicken oil, 25 grams of cooking wine, 15 grams of onions, 8 grams of ginger, 10 grams of garlic, 2 grams of monosodium glutamate, 5 grams of salt, right amount of fresh soup.

How to make steamed carp with delicious ingredients: 750 grams of carp, 3 tablespoons of soy sauce, 1 teaspoon of salt, 1 tablespoon of cooking wine, right amount of spring onions, right amount of ginger, 3 pieces of acid, 3 dried peppers, 1 teaspoon black pepper. Prepare a carp and let the seller pack it up and draw an oblique knife.

Pour a proper amount of steamed fish soy sauce on the fish, and then put the shredded onions and ginger in the water on the fish. Add the right amount of peanut oil to the pot and heat the oil to about 60% heat. Finally, pour hot oil on shredded green onions and shredded ginger, and the fresh fragrance will come to your nostrils immediately, and a nutritious and delicious steamed carp will be ready.