1, thawed fish fillet, less salt+cooking wine, wrap the whole fish fillet and marinate for 20 minutes.
2. Put the ginger slices on the bottom of the plate, put the fish fillets on, and steam in boiling water for 5- 10 minutes, depending on the thickness. (you can steam it for 7 minutes first)
3, steamed fish can also prepare fish sauce: less oil hot pot, ginger slices, garlic, onion (cut into pieces), onion, burn incense, add steamed fish soy sauce 1 and water 2 (in this order).
4. Make sure it has been steamed, pour out the steamed fish sauce, then pour the prepared fish sauce on the edge of the fish fillet, pour the fish with less hot oil, and decorate it with shredded onion and red pepper strips, and you can eat it.
Brief introduction of chemical oxygen demand
Cod, also known as big mouth, big head fishy, narrow cod and Ming Pacific fish, belongs to the whole family of cod. Cod is a deep-water marine fish and a bottom cold-water fish. China is produced in the Bohai Sea, the Yellow Sea and the northern part of the East China Sea, and the northern part of the Yellow Sea is the main producing area.
Cod is elongated and slightly flattened. The head is big, the mouth is big, the jaw is short, the lower pigeon has tentacles below the front end, the back is gray-brown, with irregular dark brown spots or markings, and the abdomen is gray-white, with three dorsal fins, two gluteal fins and a truncated tail fin. Cod meat is thick, garlic cloves, delicious and less prickly.