In winter, more steamed vegetables are good for the body, share a home-made steamed vegetables, light and less oil, delicious and not on fire
Steamed Carp with Minced Pepper
Prepare a pre-slaughtered carp, slice the fish on both sides to make it tasty.
Add 2g of salt, 5g of soy sauce and a little wine to remove the fishy taste, spread the sauce evenly over the fish, tuck the onion and ginger into the crevices and the belly of the fish and marinate for 10 minutes.
Chop some ginger and garlic and set aside.
Add a spoonful of garlic chilli sauce, a spoonful of soy sauce, a spoonful of oyster sauce, three spoonfuls of steamed fish and soy sauce, add a spoonful of chopped chilli sauce and mix well
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- Prepare a handful of enoki mushrooms, cut off the roots, break them into small pieces, wash them in water, break them up and place them on the bottom of a plate.
After the fish has been marinated, pick the onion and ginger off the top, squeeze out the sauce and place the fish on top of the enoki mushrooms and set aside.
- Stir-fry the sauce: heat the oil in a pan, add the ginger and garlic and stir-fry to bring out the aroma.
Use a small spoon to pour the sauce over the fish in the crevices and in the belly of the fish, so that the flavour is more evenly distributed, and pour the rest over the fish.
- Start steaming: After the water in the pot boils, put the fish into the steamer and steam for 8 minutes on high heat.
After 8 minutes, take the fish out and serve. A delicious, home-made steamed fish is ready.
