You need to prepare the ingredients
Pincer fish Garlic Edamame Soy sauce Salt Sugar Chestnut Powder Oil Onion
The procedure is very simple
Step 1 Wash and dry the fish and then sliced
Step 2 Mince the garlic and edamame
Step 3 Place the fish on a plate and add the minced garlic, edamame and salt to make a paste
Step 2 Mince the garlic and edamame
Step 3 Put the fish on a plate and add the minced garlic and edamame, soy sauce, salt, sugar, chestnut flour, and mix well
Step 4 Boil the water in a hot pan and steam it for two minutes, sprinkle with chopped scallions, and then turn off the heat
Steamed pincer fish with the aroma of black bean is ready Steamed Pincer Fish
Inputs: one fresh pincer fish (a newbie should always make sure to have the best pincer fish in the kitchen), and a few more. A pincer fish (novice must let the master to help give clean), green onions, ginger, cilantro, celery leaves (can be omitted), green and red pepper (can be omitted), soy sauce (I did not use soy sauce, vinegar, oyster sauce, yellow wine, sugar, etc.), salt, oil
steamed pincer fish
1, the fish is clean and clean fish in the body of the flower cut knife (the boss to help me cut), rinse the surface again and again, abdominal cavity and the mouth and cheeks, blood, impurities, black film and everything else you think is strange do not (I do not understand where is the source of fishy, see all the suspicious things are discarded is a safer way);
2, cleaned up after the clean with kitchen paper to wipe out the moisture in the surface of the fish and the inside of a thin layer of salt;
3, the bottom of the plate pad some ginger, the fish is thin or not good to stand up, lying sideways on the ginger, the fish is not good to stand up. the marinated fish on the steaming rack, cover and keep a high flame steam;
6, if you have a soy sauce can be adjusted and fish plate into the pot with the steam, do not have it can also be like me so another modulation of a pouring sauce: the material is onion, ginger and millet chili and a small amount of icing sugar and salt, vinegar, yellow wine, plus soy sauce (I'm home to the soya sauce, old soy sauce, the head of the pumping, soy sauce, oyster sauce, put all the a little bit of soy sauce, you can only put);
7, pouring juice in addition to prepare some shredded green onions and ginger (you can also add shredded green and red peppers) and parsley and celery leaves;
8, generally about a pound of fish, such as pomfret and so on, high-fire steaming for six or seven or eight minutes first, and then turn off the fire does not open the lid is the so-called virtual steaming for 5-8 minutes, I'm a two-pound fish up and down and the meat is particularly thick, the store said to steam for 20 minutes, I'm afraid that it's too old to steam 15 minutes, and then steam 7-8 minutes, and then steamed for 15 minutes. Then virtual steam 7-8 minutes. The other adjustable pouring sauce can be in the off-fire virtual steam when all the materials on a small fire boil;
9, virtual steam time is also up to open the lid, with a tool to the fish plate clip out, pour off the bottom of the plate of water and steam over the onion and ginger (some fish must be poured out of the bottom of the plate of the water, or else it will be fishy, and some fish do not seem to have to, I will not be able to distinguish between them, so all still have to be poured out), in the surface of the fish drizzled with a good mix just now! seasoning sauce;