Steamed Grass Carb Belly with Preserved Chinese olive

This dish, in fact, is better to use mud carp which is very bony and not suitable for old and young. So I replace it with grass carp belly.

Ingredients

• 10 Pieces Preserved Chinese Olive
  
• 1 Piece Grass Carp
  
• 1 Piece Ginger
  
• 1 Bunch Spring onion
  
• 1 /4 piece Red capsicum
  
• 3 Tablespoons Peanut oil
  
• 3 Tablespoons Soy sauce
  

Steps

1. Cut 3 slices of ginger
   
2. Remaining ginger cut into strips
   
3. Spring onion cut into strips
   
4. Capsicum cut into strips
   
5. Place the 3 ginger slices in the plate
   
6. Put the fish belly on top of the ginger slices. Then put the olives and ginger strips on the fish.
   
7. When a wok of water with steamer boils put the plate on the steamer. Steam for 8 minutes at high heat.
   
8. Put the ginger strips, spring onion strips and capsicum strips on the fish.
   
9. Add 3 tablespoons of soy sauce to the fish. Then put 3 tablespoons of hot peanut oil onto the fish.
   
10. Done.
    

Languages

Gedämpfter Gras-Carb-Bauch mit eingelegten chinesischen Oliven - Deutsch (German) version
Barriga de carbohidratos de hierba al vapor con aceitunas chinas en conserva - Española (Spanish) version
Ventre de glucides à l'herbe cuit à la vapeur avec olives chinoises confites - Français (French) version
Perut Karbohidrat Rumput Kukus dengan Zaitun Cina yang Diawetkan - Bahasa Indonesia (Indonesian) version
pancia di pollo al vapore con erba e olive cinesi conservate - Italiana (Italian) version
蒸し草とキャベツの腹肉、塩漬けの中国産オリーブ添え - 日本語 (Japanese) version
중국산 올리브를 곁들인 찐 풀 탄수화물 삼겹살 - 한국인 (Korean) version
ท้องหญ้าคาร์บนึ่งกับมะกอกจีนดอง - แบบไทย (Thai) version
橄榄蒸草鱼 - 简体中文 (Simplified Chinese) version
橄欖蒸草魚 - 香港繁體中文 (Traditional Chinese - Hong Kong) version