steamed fish

material

Fish, perch, bream and so on can be used; Steamed fish and soy sauce; Vegetable oil; Cooking wine; Salt; Part of the onion is sliced and partially shredded; Ginger is partially sliced and shredded.

method of work

Cut several knives on both sides of the fish, evenly spread salt and cooking wine, put some ginger slices, and marinate for 10 minute.

Marinated fish, put it on a plate, put it in a steamer and steam it for 15 minutes.

After the steamed fish is taken out, it is spread with shredded onion and ginger, and topped with steamed fish soy sauce.

Heat a spoonful of oil and pour it on the fish.

steamed fish

material

Main ingredients: fish. One accessory: ginger, onion, cooking wine, oil sauce, oil,

method of work

Cut a knife in the back of the fish. This knife can make the fish cook faster and taste easier.

Shred ginger and onion.

Soak the chopped shredded onion and ginger in cold water for 5 minutes to make the shredded onion and ginger curl and look better. The soaked water is used to pickle the fish to remove the fishy smell.

Pour the water soaked in shredded ginger and onion on the fish, and pay attention to wipe some on the back and marinate for 5 minutes. Many people are used to steaming fish with salt, which is actually very bad. Now they advocate low salt. Now, smearing salt will lead to excessive salt intake and water loss of fish, so that fish will not be fresh or tender.

Boil water and pour 3 spoonfuls of cooking wine into the water to make steamed fish water. In this way, the cooking wine will turn into steam to steam the fish slowly, which can not only remove the fishy smell from the fish, but also won't rob the fish of its fresh fragrance.

Steamed fish, use chopsticks and iron frame, not plates. Wait for the water to boil, then put the fish directly on the chopsticks, cover the pot and steam for 8 minutes.

Note: be sure to put the pot in boiling water and steam it at high speed. You can't open the lid halfway and get discouraged, so as to ensure that it is cooked once. If steamed twice, the fish will get old and lose its flavor.

After steaming, open the lid and pour 1 bowl of cold water into the pot to reduce the temperature to avoid burning hands. Hold the two ends of the two chopsticks below, put the fish out on the plate, take out the chopsticks, and the beautiful steamed fish will come out!

Sprinkle shredded onion and ginger on the fish and pour some soy sauce.