bouillabaisse

bouillabaisse

condiments

Shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil, oyster sauce.

production process

Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.

Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish, and then dip it in a little white wine.

bouillabaisse

Steamed fish (5 strips)

Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.

Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.

Production skill

1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate.

bouillabaisse

bouillabaisse

Heat the fish until it is fully cooked; You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.

2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish.

3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.

Make ingredients

Ingredients: Wuchang fish 1.

Seasoning: salt, soy sauce, ginger, onion, red pepper and pepper.

Taste: salty and delicious

Preparation time: 15 minutes

Number of people: 2 people

Cooking time: 10 minute

Exercise 2

production process

1. Cut off the head and tail without appetizing, and slice from the back. Don't cut off your stomach. The knife should be quick.

2. Set, marinate for a while with a little cooking wine.

3. Cut the required pepper into sections, put chopped green onion and ginger slices on the ginger slices, and steam them in boiling water for four minutes. Take out the ginger slices when you come out of the cage.

4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour it on the fish and sprinkle with chopped green onion and pepper.

Wuchang fish itself is very fresh, without monosodium glutamate, beautiful in appearance and smooth.

Exercise 3

bouillabaisse

bouillabaisse

Steamed fish in Guangdong style

Make ingredients

Ingredients: fish 1 Accessories: onion, ginger, steamed fish sauce, salt and oil.

production process

1. Wash the fish, smear salt on the inside and outside, and put in ginger slices.

2. Steam in a hot pot 10 minutes (the time depends on the size and thickness of the fish).

3. Take the steamed soup out of the plate and take out the old ginger slices (or directly replace them with new plates).

4. Sprinkle shredded onion and shredded ginger on the fish.

5. Take another pot, heat the oil, pour it on the fish, and pour in the appropriate amount of steamed fish and soy sauce.