Steamed Fish
In the New Year this is a must-have dish. Fish symbolizes prosperity and surplus (fish every year). The day of New Year's Eve is extremely important to the Chinese. On this day people prepare to get rid of the old and welcome the new by having a reunion dinner. Family reunion often makes the head of the family in the spirit of comfort and satisfaction, the elderly see children and grandchildren, the family *** to talk about the family, the past care and raising children to pay the effort is not in vain, this is how happy. The younger generation, too, can take this opportunity to express their gratitude to their parents for their upbringing.
How to do it
Home cooking
Ingredients
200 grams of square ham, 500 grams of sea bass, 10 grams of ginger, 5 grams of green onion, 3 teaspoons of soy sauce, salt and oil to taste, 2 teaspoons of cooking wine
How to do it
Clean the sea bass and dispose of the innards, cut it off from its spine to its belly (leaving part of it uncut), and marinade it with salt and cooking wine for 10 minutes. marinate together with cooking wine for 10 minutes.
2. Cut the ham into slices, slice the scallions, and slice the ginger. Place a layer of ginger slices on a plate, stuff the sliced ham and scallions into the opening of the fish, and place the fish on top of the ginger slices.
3. Steam the fish for about 10 minutes, then pour in soy sauce and a layer of hot oil.
Practice 1
Making Ingredients
Raw Materials
(Various) Fish One Tail
Steamed Fish
Accessories
Shredded green onion, shredded ginger, shaoxing wine, shredded green and red peppercorns, light soy sauce, vinegar, board oil, vegetable oil, oyster sauce
Making Procedures
Step 1: Selection of Fish: Fish Weight It is best to control the weight of the fish in the 500 grams or so, placed in the fish plate beauty is secondary , the key is raw and cooked fire is easier to grasp.
The second step: fish shaping: clean the fish, with a knife will be fish spine from the belly cut off, you can prevent the fish steamed, due to the contraction of the fish bone and make the fish deformed, in the fish on both sides of the body smeared with lard, and then dipped in a little white wine.
5 sheets
Steamed Fish
Step 3: Seasoning the Fish: Put a little meat grains into the belly of the fish after mixing it with a bit of soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms, which will make the fish taste fresher as well as make the steamed fish look full.
The fourth step: the fish plate: take a large piece of ginger and scallions in the middle, cut into long and short uniform long thin silk, spread on the fish plate, the fish into the plate and then sprinkle some of the fish on the body of the scallion and ginger silk, ripe and even after both the beauty and flavor.
The fifth step: fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, steamed for 6 to 7 minutes immediately off the fire.
Sixth step: the fish virtual steam: the so-called virtual steam is to turn off the fire, do not open the lid of the pot, the use of the residual temperature of the pot to steam for another 5 to 8 minutes after the pot, will be prepared to soy sauce, vinegar, and a little bit of oil drizzled all over the fish body can be.
Tips
Steaming fish
1. If you are steaming a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; you can also set up two chopsticks under the fish to make the fish leave the bottom of the plate, so that the fish body is fully heated and cooked quickly; you can also steam the fish standing up with a section of green onions to open the belly of the fish, so the fish can be stable and standing at the same time, the body of the fish on both sides of the cut a word knife and in the slits of each knife into the ginger. Each knife slit into the ginger, remember, never forget to virtual steam.
2. If you want to make the flavor of the fish less raw, more