Yellow croaker: moderate amount

condiments

Shredded ginger: appropriate amount of shredded onion: appropriate amount

Steamed fish and soy sauce: salt: salt.

Cooking wine: appropriate amount of edible oil: appropriate amount

Practice steps

1. Wash the fish and marinate with cooking wine and salt 15 minutes.

2. Put the shredded ginger on the fish, steam it for 7 minutes (after steaming), pour out the fish juice (to remove fishy smell), and add shredded onion.

3. Heat oil in the pot, pour it on the shredded onion and pour it on the steamed soy sauce.

Cuisine characteristics

Not only does it taste tender and smooth, but it also has no fishy smell.

Introduction to practice

material

Ingredients: yellow croaker

Seasoning: cooking wine, salt, shredded ginger, shredded onion and chicken essence.

Exercise:

1. Shred onion and ginger;

2. Wash the five internal organs of the fish, sprinkle with cooking wine and salt, put shredded onion and ginger into the belly of the fish and steam for 8 minutes.

or

Food = raw materials × cooking. A clever woman can't cook without rice, and poor cooking will spoil good raw materials.

Yellow croaker is a' natural beauty' and doesn't need too superb cooking skills. You can make delicious food by mastering simple methods. Cooking a dish today (steamed yellow croaker) may be slightly different from your previous steaming method, but it is just as simple and delicious.

Ingredients: 1 yellow croaker, steamed fish (soy sauce), ginger and onion.

Practice of steaming yellow croaker:

1. Put the fish on the plate and spread the ginger slices on the fish. Steamed fish sauce in a small bowl. (below)

2. Put the fish and small bowl into the pot and steam for 7- 10 minutes (the weight of the fish).

3. After the fish is steamed, pick up the ginger slices and pour out the fishy water in the fish dish. Then spread the onion on the fish and pour the steamed fish sauce into the fish in a small bowl.

4. Heat the pan, pour in 1 tbsp oil and heat it to 70%. Just pour the hot oil into the onion part of the fish dish.

The fish steamed in this way not only tastes tender and smooth, but also has no fishy smell.