Steamed osmanthus fish

Sweet-scented osmanthus fish tastes delicious and has few bones, so it is most suitable for steaming.

material

Osmanthus fragrans 1 treaty 1 kg and a half, shredded ginger, shredded onion, refined salt, oil, soy sauce and sugar.

working methods

1. The osmanthus fish is slaughtered and salted 10 minute. Then wipe off the salt and wash it clean. Ginger is cut into shredded ginger and put into the belly and body of fish.

2. Steam fish in water 10- 15 minutes. Heat the oil, soy sauce and sugar at the same time.

3. After the fish is steamed, sprinkle with shredded onion and pour the seasoning just prepared.

Salt and pepper osmanthus fish

material

Seasoning: 750g of refined salt, 2 egg whites, 50g of raw flour and 450g of pickled fish juice.

working methods

1. Slaughter and clean the osmanthus fish, make a straight flower knife with a depth of 1 cm, a length of 5 cm and a spacing of 2 cm on both sides of the fish, and blot the water with a towel for later use.

2. Stir the marinated fish juice evenly and smear it on the fish for 2 hours.

3. Stir the refined salt, egg white and raw flour evenly. Remove the marinade from the marinated fish, wrap it with lotus leaves, and smooth the surface with refined salt to form a fish shape. Heat the oven to 200 degrees, reduce the heat to 180 degrees, and roast the fish for 25 minutes until cooked.

4. The baked fish uses a saw to remove the salt shell from the fish to expose the fish.

skill

Features: unique shape, fresh and delicious.

Remarks: Making pickled fish sauce: sesame sauce 25g, south milk 50g, peanut butter 25g, soy sauce 25g, light soy sauce 75g, seafood sauce 7g, chicken powder 5g, refined salt 10g, monosodium glutamate 10g, sugar 5g, rose wine 10g and dried onion 75g.