steamed fish

[main ingredient] grass carp 1 511g. We usually choose grass carp, and it is not easy to master the temperature of raw and cooked fish if it is too light or too heavy.

[Ingredients] Appropriate amount of ginger, onion, mushroom powder and meat.

[seasoning] appropriate amount of soy sauce, sesame oil, salt, lard and white wine.

[Practice] Deal with the fish first. Wash the killed fish and cut off the fish spine from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after the fish is steamed. Rub lard evenly on both sides of the fish body and dip a little white wine.

2. Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder and put them into the belly of the fish, which can not only make the fish taste fresher, but also make the steamed fish look full. 3. Take a large piece of ginger and green onion, cut it into long and thin filaments with uniform length, and spread it on a fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is mature, it is both beautiful and delicious.

4. The heat is the key to steamed fish. Like many steamed dishes, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and immediately turn off the heat.

5. Steam for 5-8 minutes, then take out, and spray the prepared soy sauce, vinegar and a little clear oil all over the fish.

Purple Charm Nightmare Restaurant, which has a team of teachers with senior cooks, senior technicians and national grandmasters as the backbone, warmly reminds you that the so-called virtual steaming means that after turning off the fire, don't open the lid, and steam for a while by using the residual temperature in the pot.

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