2. Make two cuts in the fish to improve the taste?

3. cut the ingredients?

4. Are you ready?

5. put a layer of shredded ginger under the fish, steam in the pot 15 to 20 minutes, then turn off the fire and simmer for 5 minutes?

6. Pour onion, ginger, garlic and pepper into hot oil, add salt, stir fry and pour it evenly on the fish, and the fish will be ready.

Fish tail (of all kinds)

Accessories: shredded onion, shredded ginger, Jiu Shao, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil and oyster sauce.

production process

step

Specific operation

1 choice of fish: the weight of fish should be controlled at about 500g g. The beauty in the fish dish is secondary, and the key is to grasp the cooked and immature heat more easily.

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

Seasoning of fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms, which will not only make the fish taste fresher, but also make the steamed fish look full.

Fish plate: Take a large piece of ginger and onion, cut it into slender filaments with uniform length and spread it on the fish plate. After putting the fish in the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.

5 fish heat: heat is the key to steaming 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.

6 virtual steaming of fish: the so-called virtual steaming means that after turning off the fire, do not open the lid, steam for 5 to 8 minutes with the remaining 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 and let the fish cook quickly when heated. 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.