material
A golden pomfret, 5 slices of ginger, a little onion, a red pepper, a spoonful of lobster sauce, a spoonful of salt, half a tablespoon of soy sauce and two tablespoons of oil.
method of work
1. Wash the fish, put two flower knives on it and apply salt to the fish, including the belly. Put it on hold for a while.
2. Slice ginger, onion and red pepper evenly.
3. Support the pot and put the right amount of water to boil.
4. Put shredded ginger on the bottom of the plate and then put down the fish.
5. Sprinkle with lobster sauce and spread a little shredded ginger.
6. Steam on medium and large fire for 8 minutes, and take off the pot.
7. Take another oil pan and heat two tablespoons of oil in a hot pan.
8. Pour half a tablespoon of soy sauce first, and then pour hot oil on the fish.
9. Serve with shredded red pepper and shredded onion. (You can also directly pour the oil on the onion and ginger.)
Tips
1. Steamed fish must be covered with shredded ginger, and the fish should be covered up and down to remove the fishy smell. 2. Steaming fish is to boil the water, and hot air can be emitted before the fish can be put into the pot. 3. It's very important to control the heat. The fire will be strong for about 3 minutes, and then it will turn to medium heat. Strong fire can make the fish shrink too quickly, reduce the loss of water in the fish and keep the fish delicious. The purpose of turning to medium heat is to avoid heating too quickly, causing the fish to burst and affecting the beauty of the fish. 4. Add enough water for steaming fish at one time. If there is not enough water on the way, be sure to heat the boiling water.
Steamed fish practice 2,
material
Sunfish, perch or halibut 1 whole, weighing about 1 kg, a little salt, ginger 1 piece, about 5 cm long, 4 green onions, 2 tbsp soy sauce, sesame oil 1 tbsp, and small red pepper/kloc-.
method of work
1. Wash the fish and pat dry with paper towels. Bevel 3-4 knives on both sides to the bone. Gently rub salt on the inside and outside of the fish and marinate for 10 minute.
2. Peel and shred ginger. Cut off the old leaves of green onions and cut them into 7 1 2 cm long filaments for later use. Put soy sauce and sesame oil into a small bowl and mix well for use.
3. Add 5-7.5 cm of water to the steamer or Chinese pot and boil. If you use a Chinese-style pot, put a steaming rack at the bottom of the pot.
4. Rinse the salted fish with tap water, then wipe it dry with paper towels and put it in a heat-resistant dish. When the fish is put into a steamer or a Chinese-style pot, be careful that the plate can't touch the water. Add the lid, turn to low heat and steam15-20 minutes until the fish is cooked.
5. When steaming the fish, remove the seeds from the peppers and shred them. Heat the oil in a small frying pan and fry the pepper and ginger until soft.
6. After the fish is steamed, put it into a dish and sprinkle with green onions, ginger and shredded peppers. Pour the adjusted soy sauce and sesame oil, garnish with coriander and serve.