raw material:
Grass carp 1 about 6-7 kg, crab 250 g, base shrimp 250 g, clam 100 g.
seasoning:
30 grams of green onion, 15 grams of ginger slices, 5 grams of salt, 2 grams of monosodium glutamate, 300 grams of homemade soup, 15 grams of coriander segments, 5 grams of oyster sauce.
Homemade soup recipe:
Heat the pot to 40% of the bottom oil, add 5 grams of green onion, 5 grams of ginger slices, 5 grams of garlic slices and simmer, pour in 750 grams of chicken bone broth, 250 grams of purified water and bring to a boil, then add 5 grams of salt, 3 grams of monosodium glutamate, 10 grams of Swastika soy sauce, 10 grams of dark soy sauce, 3 grams of chicken essence, 5 grams of sugar, 10 grams of chicken juice, 5 grams of oyster sauce, and 5 grams of seafood sauce.
Preparation Method:
(1) Slaughter the grass carp and put it on a flat plate, sprinkle with 10 grams of green onion, 10 grams of ginger slices, salt, monosodium glutamate, steam in the steamer for about 3 minutes; filter out the juice that seeps out of the steamed fish, and then continue to steam for 3 minutes until it is eight ripe, take it out and put it in a large flat dish for later.
(2) Take the pot into the bottom oil and burn until 40% heat, add 5 grams of green onion, 5 grams of ginger slices and sauté incense, then add crab and stir-fry a few times, pour in the homemade soup and boil, then cook the shrimp for 5-6 minutes, and finally add the clams to cook slightly, pour the soup together on the grass carp, and then sprinkle 15 grams of green onion, chopped coriander, drizzle with oyster sauce, and put it on the induction cooker.
Production key:
When steaming fish, steam for a period of time and then filter out the juice and then steam it in the cage, which can remove the fishy smell of the fish.