Beer ~~ 1 bottle, (why do we use beer instead of rice wine here? Let's sell one first
Imprison son son will explain later), sea salt ~ ~ right amount, sugar ~ ~ right amount, oil ~ ~ right amount, soy sauce emperor ~ ~ right amount (soy sauce emperor's words, we will teach you how to do it at last,)
(Step 1): We went to the vegetable market to buy a lively mandarin fish. Here, please remember what we should pay attention to when choosing mandarin fish. First, the place of origin. Mandarin fish are cultured in many places, but we should choose mandarin fish cultured in Taihu Lake. Because the water in Taihu Lake is relatively clear, with few impurities and good environmental protection, the fish chosen is the most important. After selecting the fish, we will let the fish killer handle it first. I remember that there is something similar to chrysanthemum in the stomach of mandarin fish. This is the digestive system of Siniperca chuatsi, which has high nutritional value. This is steamed with fish, so it is also called mandarin fish. Don't throw this thing away! ! ! For fish, it is best to choose 1 kg 2 two ~~ 1 kg and a half fish, because if the fish is too big to steam and the meat is thick, it is not particularly suitable.
(Step 2): Let's take the fish home first, wash the belly and skin of the fish with clean water, then we can make a cross or two on both sides of the fish with a kitchen knife, and then cut off the white part of the Beijing onion and put it aside, and put the green part of the onion tail on the fish (remember to leave a short piece of onion). Next, we cut ginger. Remember not to cut ginger slices here, because we need ginger slices. Some friends must be wondering why we can't use shredded ginger, because if we cut shredded ginger, the ginger juice in ginger will lose more (we all use shredded ginger to cook ginger tea). We only need a little ginger slices and ginger juice to get rid of the extra smell of steamed fish. Next, we take out the long waist plate, fly the fish on both sides, sprinkle a little salt on both sides of the fish, remember not to use too much, and then put it on the plate. At this time, we open the beer (in fact, many friends will definitely ask why it is not yellow wine, but beer, because yellow wine will turn sour in the process of steaming fish, and the taste of yellow wine is too strong, which will drown out the umami flavor of fish itself. If beer is used, the malt content of beer will increase the elasticity of fish. Moreover, the taste of beer will not be too strong, so that the original umami taste of fish can be perfectly released. ) We can just pour a third of 500ml beer and a little soybean oil, and then we can just put the chopped onions and ginger on the fish, wrap the plates with plastic wrap and put them in the refrigerator to sober up (this is our jargon), which basically takes/kloc-0.5 to 20 minutes. At this time, we can make some preparations.
(Step 3): We take out the bought round pepper, the fresh scallion and a short onion tail, wash them first, remove the head and tail of the red pepper, remove all the pepper seeds in the round pepper, and then stand upright. Because it is necessary to cut three wires, it is said to cut off the excess pepper meat from the round red pepper. Be careful with your hands at this time. We just need to slice it, leaving only a layer of pepper skin. After slicing, we should have two complete parts. Then fold them up, and everything will be shredded (just like hair, of course, this is the standard of our industry, and comrades who are small or can't cook well don't need this high standard). Next, we take out the scallion part, from beginning to end, and then we stand it up and cut it in the center with the tip of a knife, so that the scallion will lie flat like a piece of paper. Next, it is the same as cutting the pepper skin, but remember that when cutting onions, onions will release onion juice and stick to your knife, so you must not cut onions too fast (if the knife is not very good), and then cut the tail of onions like the white part of onions, just shred them, and soak them in cold water. Why do we have to soak here for half an hour?
Next is the soul of steamed fish, which is the oyster sauce emperor. Comrades must be wondering why it is oyster sauce emperor and not steamed fish oyster sauce. Oyster sauce is made by himself, and steamed fish oyster sauce can be bought directly. The materials used in it are different, and the taste is not as good as oyster sauce. No matter in hotels or restaurants, the soy sauce of the fish you eat is oyster sauce, so one of the reasons why you think this kind of fish is delicious. However, soy sauce can't be cooked in 20 minutes. This needs to be done in advance. Here, I'll tell you about the materials and methods needed. One catty of soy sauce (Haitian is the best brand), three dishes of water (celery, onion, carrot and coriander) need to be put in the pot, and the dishes will come out in 30 minutes. They are delicious, fish sauce and sugar.
(Step 4): Take out the steamer and add more water, because steaming fish needs steam, otherwise the fish will not taste good if it is steamed for a long time. After the water is boiled, we will take the fish out of the refrigerator and pour the beer on the plate. Next, we will put a chopstick under the fish to separate it from the plate, so that the fish will be completely steamed. Then, put the fish in a steamer and steam for 7.5 to 8.5 minutes. If the lid of your steamer is not very tight, cover it with a rag, so the steam is enough. When it is time to turn off the fire, we will take out the steamed fish. At this time, you will see a lot of water on the plate, pour it out, then pick out all the ginger and onion on the fish with chopsticks, then take a spoonful of soy sauce that we prepared in advance, heat it in the pot, and then pour it into the plate along the periphery of the plate. Remember not to pour on the fish. We take out the cut silk and put it on the fish. This time is very important. Pour new oil into the pot and turn off the fire until the oil is about 70%. Then pour it in the place where you put the three silk and fry it, and you can serve it. A plate of steamed mandarin fish is ready.