fish tail

Accessories: shredded onion, cooking wine, steamed fish, soy sauce.

working methods

1. After washing the fish, cut the oblique knife on the fish. This fish is too big for my steamer, so I cut it in half.

2. Rub some cooking wine on the fish. Because it is fresh, there is no need to put onion and ginger to remove the fishy smell.

3. After the water boils, put the steamer in a fish dish, add the steamed fish and soy sauce and steam for about 10 minutes (by weight), then turn off the fire and simmer for 5 minutes before serving.

4. Put the fish out and sprinkle some shredded onion on it. At present, there are only a few onions and 1 peppers left in our garden, so I use local materials, leaving only 1 onions and 1 small red peppers. You can pour hot oil on it, so that the onion is rich and the fish will be brighter. But it's hot in New Zealand now, and I want to eat lightly, so I didn't water it.

skill

1, generally 1 kg whole fish, full fire for 8 minutes. According to this standard and the actual fish size, increase or decrease as appropriate.

2, steamed fish seasoning should not be too much, because steamed fish mainly eats the delicious fish itself.

3. When cooking steamed fish, pay attention to the boiling water before cooking. It is not allowed to add the fish when it is cold, which will affect the taste.

material

Ingredients: fish 600g, onion10g, ginger10g, red pepper10g.

Seasoning: 2 teaspoons of steamed fish black soybean oil (10ml), vinegar 1 teaspoon (5ml), salad oil 1 teaspoon (5ml), and 2 tablespoons of cooking wine (30ml).

working methods

1, prepare materials and clean the fish.

2, put the water into the pot to boil.

3. Put the fish in a dish, pour a tablespoon of cooking wine evenly on the fish, add shredded onion, shredded ginger and shredded red pepper, and steam for 8 minutes.

4. After the oil is heated, add 2 teaspoons of steamed fish black soybean oil (10ml), vinegar 1 teaspoon (5ml), salad oil 1 teaspoon (5ml) and cooking wine 1 tablespoon, and stir well.

5. After the fish is steamed, pour the sauce and decorate with two coriander.

skill

Xue Fei has something to say.

1, it is best to choose about 500 grams of fish when steaming, which is tender.

Because there is salt in steamed fish and soy sauce, there is no need to add salt to this dish. Unless the taste is heavy, you can add a little steamed fish soy sauce.

3, the juice inside the steamed fish should be poured out, because the juice will have a fishy smell.

4. vinegar and cooking wine are also put in the soy sauce to deodorize the fish.

5, adding a little onion ginger can also go to the scent.