Ingredients

Catfish: 1 piece;

Onion: 1 piece; Ginger: appropriate amount; Bell pepper: 1 piece; Red pepper: 1 piece;

Cilantro: appropriate amount; ?Steamed fish soy sauce: appropriate amount; ?Salt: 4 grams; ?Vegetable oil: appropriate amount;

How to steam fish with claws

1

Cut the fish (a type of catfish, directly called catfish in some places) after cleaning it (the boss cut it for me), and rinse the surface, abdominal cavity and mouth and gills repeatedly. , blood stains, impurities, black film and other things that you think are strange are not required (I don’t know where the fishy smell comes from, it is a safer way to discard all suspicious things when you see them);

2

After cleaning, use kitchen paper to dry the water, and apply a thin layer of salt on the surface and inside of the fish;

3

Put some on the bottom of the plate If the fish is thin or difficult to stand up, just lay it on its side on the ginger slices. My fish is too big and has thick flesh, so I insert a few scallions into the belly of the fish, stretch it out and stand it up. Put it on the plate;

4

The fish is covered with shredded green onions, and some ginger slices or shredded ginger can also be stuffed into the incision of the fish. After everything is processed, it can be placed on the plate. While marinating for a while, start to boil a pot of boiling water in the pot;

5

After the water boils, use a fish plate holding tool to put the marinated fish on the steaming rack. Cover and keep steaming over high heat;

6

If you have steamed fish soy sauce, you can adjust it and steam it in the pot with the fish plate. If you don’t have it, you can also prepare another one like me. Sauce: The ingredients are spicy onion, ginger, millet, a small amount of rock sugar, salt, vinegar, rice wine and soy sauce (I put a little of all the light soy sauce, dark soy sauce, first soy sauce, soy sauce and oyster sauce at home, you can just put soy sauce);

7

In addition to pouring the juice, prepare some shredded green onions and ginger (you can also add shredded green and red peppers), coriander and celery leaves;

8

Generally, fish that weighs about one kilogram, such as pomfret, should be steamed over high heat for six to seven to eight minutes, and then the fire is turned off without opening the lid. This is the so-called steaming for 5-8 minutes. My fish weighs about two kilograms, and the meat is It was very thick. The store said it should be steamed for 20 minutes. I was afraid it would be too old, so I steamed it for 15 minutes and then steamed it for 7-8 minutes. If you want to adjust the sauce, you can boil all the ingredients over low heat while steaming;

9

After the steaming time is up, open the lid and use tools to cook the fish. Take out the plate and pour out the water at the bottom of the plate and the steamed green onion and ginger (some fish must pour out the water at the bottom of the plate, otherwise it will be fishy, ??and some fish don’t seem to need it. Since I don’t know the difference, I still put them all. (drain it), pour the seasoning just prepared on the surface of the fish;

10

Spread onion, ginger, coriander, and celery leaves on the surface of the fish again, if you like You can also add green and red pepper shreds;

11

Heat a small amount of oil in a pot or directly with a large spoon. When the oil is hot, immediately pour it on the spices on the surface of the fish. , it is better to hear the crackling sound. At this point, a delicious steamed fish is complete. After enjoying it, it is ready to be served!