Steamed crucian carp with black bean sauce

Steamed crucian carp with black bean sauce

Overview

During the Lantern Festival, my daughter and I were the only two people at home. Although we were in a different place and had no relatives, we couldn’t neglect ourselves. I steamed my daughter’s favorite crucian carp with black bean sauce at noon, and cooked a hot and sour crucian carp in the evening. It was considered a surplus every year (fish)

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Ingredients

Steps

  1. The crucian carp must be scaled and disemboweled, especially the black membrane in its belly, which must be cleaned.

    Steamed crucian carp with black bean sauce step 1

  2. Then make four cuts on both sides of the fish's back, rub salt on both sides and the belly, add ginger, green onions, and white wine to taste and set aside.

    Steamed crucian carp with black bean sauce step 2

  3. Cut the scallions and dried chilies into thin strips and soak them in water.

    Steamed crucian carp with black bean sauce step 3

  4. Set aside the green onion and ginger from the crucian carp, and then put the sesame oil and five-spice black bean sauce into the belly of the fish.

    Steamed crucian carp with black bean sauce step 4

  5. Take a container and put half of the green onion and ginger that you just set aside under the crucian carp, and the other half on top of the crucian carp.

    Steamed crucian carp with black bean sauce step 5

  6. Put the packed crucian carp into the SAIC steamer, cover and steam for 10 minutes.

    Steamed crucian carp with black bean sauce step 6

  7. After 10 minutes, take out the steamed crucian carp, pour out the soup inside, pour in three spoons of soy sauce and one spoon of sesame oil, and add shredded ginger, green onions and chili peppers.

    Steamed crucian carp with black bean sauce step 7

  8. Bring the oil to a boil, then pour the hot oil directly onto the onion, ginger, and chili shreds.

    Steamed crucian carp with black bean sauce step 8