Cut the fish's back with a knife and separate the fish from the bones. In this way, the fish can be cooked faster.
Ingredients: a medium-sized fish, onion, ginger and red pepper. Seasoning: one tablespoon of steamed fish soy sauce, half a spoonful of soy sauce, a little salt, a little monosodium glutamate and two tablespoons of cooking oil.
1. Wash the fish, onion, ginger and pepper.
2. Cut 5 or 6 slices of ginger and shred the rest; Shred onion; Shred red pepper.
3. Cut the fish with a knife from the joint of the fish meat and the fish bone on both sides, backward to the tail of the fish.
4. Use salt and a little monosodium glutamate to evenly code the fish, including the stomach.
5. Spread the ginger slices on the bottom of the plate.
6. Pull the fins off the fish head and let the fish stand in the middle of the plate.
7. Sprinkle onions on the fish's back.
8. Boil the water in the pot and steam the fish in the pot for 5 minutes.
9. After cooking, heat the cooking oil in the oil pan. Take out the freshly steamed shredded ginger and onion, add the new shredded ginger and onion and red pepper, pour the steamed fish soy sauce on the steamed fish and pour the oil on the fish.
Steaming fresh fish usually takes 8- 10 minutes. But if you encounter a big fish or are in a hurry, you can make a slight change. Cut the fish's back with a knife and separate the fish from the bones. In this way, the fish can be cooked faster.
Open-backed fish is not a specific fish, but a fish is cut from the back, the internal organs are taken out, the fish is cleaned and separated from the fish bones. Also called chilled fish and butterfly fish. Common grilled fish shops include open-backed Qingjiang fish, open-backed silver carp, open-backed Basha fish, open-backed Jiangtuan fish, open-backed grass carp and open-backed sea bass, all of which use open-backed fish as grilled fish ingredients, so that the fish can be cooked faster.