Anhui fish bones are few, and the meat is particularly tender and refreshing. Steaming also makes the fish stick to the pot, with no loss of nutrition, less oil and salt, tender and smooth fish, easier to digest and simple preparation method. Let's do it together!
Homemade practice of steaming Anhui fish
Required ingredients: one grass carp.
Ingredients: ginger, garlic, red pepper, coriander, shallot, cooking wine, salt, sugar, soy sauce, aged vinegar, steamed fish and soy sauce.
Production process:
1, you'd better buy fresh fish to kill, it's delicious. The black film in the belly of fish must be cleaned up, which is the main source of fishy smell. Anhui fish is thick, you can cut it into small pieces, don't cut off your stomach.
2. Prepare ingredients such as onion, ginger and garlic first.
3. Plug the cut fish with ginger slices and shallots, and marinate with cooking wine and salt for 20 minutes.
4. Put ginger slices and onion segments on the bottom of the plate, and put salted fish on it.
5, put water in the pot and add some cooking wine, which can remove the fishy smell very well. After the water is boiled, put it on a steaming tray, cover it and steam it over high heat.
6. After steaming for 8 minutes, uncover the pot cover, take out the fish dish, and pour out the water at the bottom of the dish. Then cover the pot and steam for 4 minutes, turn off the fire and take out the pot, and pick off the shredded onion and ginger from the fish.
7. Put a spoonful of lard, a spoonful of sesame oil, some water, a spoonful of soy sauce, a spoonful of aged vinegar, two spoonfuls of steamed fish and soy sauce, and a little sugar in the pot. After boiling, add shredded onion and ginger, pour in water starch and cook until thick.
8. Pour the prepared sauce on the fish and you can eat it beautifully!
Steamed Anhui fish with less tender meat and thorns is ready. Give it a try!