Ingredients: 1 mandarin fish (mandarin fish, mandarin fish), about 600g, 4 slices of ginger, 2 green onions, 1 coriander (coriander), a little pepper, 1 tbsp peanut oil.
Steamed fish sauce materials: soy sauce 1 spoon, fish sauce 1 spoon, sugar 1 spoon.
working methods
1. Cut off the old leaves of green onions, wash them, cut one into two pieces, and shred the other for later use. Wash and drain the fragrant leaves.
2. Cut the mandarin fish clean and put it in a shallow dish. Put 2-3 slices of ginger and onion under the fish, and put two slices of ginger on the fish noodles.
3. Mix the steamed fish soy sauce with other materials, add two spoonfuls of water and boil for later use.
4. Take a steamer or a Chinese-style pot, inject clean water to boil, and then steam the fish with high fire for about 7 minutes. Take out the steamed fish, pour out the steamed fish juice, throw away the ginger and onion and pour in the steamed fish sauce.
5. Put shredded onion and coriander on the fish and sprinkle with pepper.
6. put a tablespoon of oil in the pot, boil it and pour it on the fish, and you can eat it.
How to cook steamed bass? Let me teach you a little trick. This fish is tender and delicious.
1. Insert chopsticks into both sides of fish gills, twist them by hand for several turns, and take out the gills and viscera of bass.
2. Scrape the scales again, clean them, change the knife from the back of the perch, cut both sides of the fish and put them into the basin, which will make it easier to taste.
Pour clear water into the basin, wash the perch again, and then put it on a plate for later use.
3. Prepare two pieces of onion, cut it from the middle, cut a piece of ginger into ginger slices, and then put the onion and ginger slices under the bass, so that the bass will be heated evenly when steaming.
Now let's start steaming bass.
4. Boil the water in the pot, put the grate on it, cover the lid, bring it to a boil with high fire, put the perch on it after the water is boiled, pour a little cooking wine to remove the fishy smell, cover the lid, and steam continuously for 6 minutes on medium fire.
5. During steaming the fish, prepare a section of green onion, remove the inner core, cut into shredded green onion and put it into the basin.
A piece of ginger, cut into slices first, then cut into shredded ginger, and put it together with shredded onion.
Then put them into the pot and add water to make the shredded onion and ginger more crisp.
After 6 minutes, take out the steamed bass and control too much soup in the plate.
6. Put it on another plate, pick out the onion and ginger slices with chopsticks, add the soaked onion and ginger and red pepper, and sprinkle a little parsley for later use.
7. Add a spoonful of cooking oil to the pot. When the oil temperature reaches 70%, pour the hot oil evenly on the shredded onion and ginger to stimulate the fragrance of onion and ginger.
Prepare 20 grams of steamed fish soy sauce and pour it on both sides of the fish to taste.