How to Make Open Screen Triangular Carp

The triangular gudgeon is a type of flat fish, and it's best for making the open-screen carp dish. This is a delicious Sichuanese delicacy.It belongs to the Xiang cuisine system.

Ingredients introduction

Mains: Triangular Gudgeon (flat fish) (1 piece)Accompaniments:Stewing sauce (2 spoons), green onion (1 stalk) ginger (5 slices), garlic (3 cloves)green bell pepper (half a piece) red bell pepper (half a piece)salt (1 spoon) oyster sauce (1 spoon) monosodium glutamate (MSG) (1 spoon) beer ( )lard ( ) Steps for making open-screen triangular gudgeon:1. Remove the head, scales, and internal organs of the triangular gudgeon and wash it thoroughly.2. Cut slices in one direction without cutting through, ensuring uniform size. 3. Dice green and red bell peppers into small pieces.4. Arrange the fish on a plate with salt, lard, MSG, oyster sauce, beer, and onion-ginger juice to marinate for flavor. 5. Place it in a steamer basket and steam for 8-12 minutes, then sprinkle green and red bell peppers and add MSG.

6. Remove the skin of tomatoes and make it into flower shapes.

7. Sprinkle chopped scallions, and pour on

steaming fish

sauce, heat for 30 seconds.

8. Serve after pouring hot lard.

Tip:

6.Choose a fish about one pound in size; larger ones are not easy to slice. Ensure the slices are uniform when cutting, otherwise it will look unattractive.

Scatter the chopped scallions, then pour on the Steamed Fish Sauce and heat for 30 seconds.

8. Take out and drizzle with hot pork fat.

Tip:

Choose a fish about one pound in size; too large is not easy to slice. Make sure the slices are evenly cut, otherwise it won't look nice.