Today we share this dish, light and decent, tasty and not greasy, the following directly start making.
Steamed sturgeon:
Main ingredient sturgeon.
Seasoning onion, ginger, green pepper, beauty pepper (red pepper), steamed fish soy sauce, white pepper, cooking oil.
Materials handling sturgeon from the abdomen to open the knife to remove the viscera buckle off the gills, rinse with water. Add 80 degrees hot water in the basin, down into the sturgeon scalding 6-7 seconds immediately fish out (this step is to remove the mucus on the fish, the water temperature is too high or scalding time is too long fish easy to break). Fish out with a knife to scrape off the fish body mucus and fish back sides of the hard phosphorus rinse with water, with a knife from the fish spine back side of the knife, the depth of cut to the fish bone spare. Green and red bell peppers cut and deseeded, first sliced into thin slices and then cut into thin julienne, green onions, ginger thinly sliced and cut into thin julienne standby.
Steam the bottom of the steaming tray on two sections of green onions, sturgeon on top of the green onion, sprinkle a little pepper, and finally the fish body put on two ginger slices. Steamer with a moderate amount of water on high heat to boil, sturgeon on the pot to cover the lid on high heat steaming for 10 minutes. 10 minutes after turning off the heat to remove the plate, control the plate of excess water, pick out the plate of green onion segments and ginger slices, sprinkle with chopped green onions, ginger, green and red pepper wire. Add a moderate amount of cooking oil in the pan, oil temperature 80% hot with a spoon to the fish and onions, ginger, green and red pepper shredded, and finally pour in a moderate amount of soy sauce can be steamed fish.
This dish with simple ingredients, light flavor, you can highlight the fresh taste of fish, like friends collection, for the New Year family dinner table to add a great dish!