Ingredients: grass carp tripe 300g, minced garlic 1 0g, Jiang Mo 1 0g, douchi10g, soy sauce1spoon, oyster sauce1spoon, 2g of salt, 4g of sugar, 2g of chicken powder and scallion.

Exercise:

Step 1: First, clean the blood, scales, mucus and black film on the fish belly. If it is washed, there is basically no need to put cooking wine to deodorize it. This step is very critical. The cooked fish fillets are particularly delicious and have no fishy smell at all.

Step 2: Then evenly cut a few knives on the fish belly with a knife, so that it is easier to taste when the fish belly is marinated. The steaming time will also be slightly shortened, and the meat will not get old.

Step 3: Cut more minced garlic, Jiang Mo and lobster sauce for later use.

Step 4: Put all the above materials on the fish belly.

Step 5: add 4 grams of white sugar, which can be fresh; Add 2 grams of salt and 2 grams of chicken powder.

Step 6: Add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of cooking oil and a proper amount of starch.

Step 7: put on disposable gloves, mix the seasonings evenly, and gently massage every inch of the skin of the fish belly with your right hand, so that the fish belly can fully absorb the flavor of the sauce. Marinate for more than 20 minutes, and the longer the pickling time, the better.

Step 8: When curing, a pot of water has been cooked. After marinating for a long time, add fish maw, cover and steam for 6 minutes.

Step 9: Sprinkle a little chopped green onion at last.

Well, a Cantonese-style steamed fish breast with soy sauce is ready. Friends who like to eat fish maw must try this method. Add three bowls of rice and it will be delicious!

Summary:

There are no small fishbones in the fish belly, which is especially suitable for children or the elderly.

The fishy smell of grass carp belly is not particularly heavy, just wash it basically, and there is no need to use cooking wine to deodorize it.

The meat of the fish belly is tender and smooth, and it can be steamed in 6 minutes.