Steamed fish in cantonese style. My favorite, there is only one big way, and small changes can lead to many varieties. For example, sprinkle some oil at last, eat the onion raw, stir-fry some onion and shredded ginger in the pot, put some lard in the steamed fish, put some lobster sauce and put some dried tangerine peel.

material

Fish is about a catty.

Lots of onions

Ginger amount

Steamed fish soy sauce

Cantonese steamed fish method

Clean up the fish weighing about one catty. If the abdomen is black, remove it (it smells fishy). Cut the fish three times and cut the other side. (A catty of fish is steamed for 7 minutes, and the best time is to turn off the fire 1 minute. )

Cut the ginger into thick slices, about three pieces, put it under the plate, and then put the fish on it. You can put scallion under it or not. It is placed under the fish for ventilation and steaming.

After the water is boiled, add the fish. Let the fire steam for another 7 minutes. Then turn off the fire and wait 1-2 minutes. I used a stainless steel pot, and the lid fits perfectly, just in time. If your pan leaks, you can add 1-2 minutes.

Take out the fish, then pour out the water and throw away the ginger slices. Put the fish on a clean plate for later use.

Shred or shred the onion and put it on the fish. Pour the steamed fish sauce around the plate, heat the oil, and when the oil boils and smokes, pour the oil on the onion and soy sauce. Steamed fish soy sauce will be very sweet after reacting with hot oil, but Lee Kum Kee in the north is salty and not as good as Lee Kum Kee's gold label.

skill

If you want to eat delicious food, step five, after adding oil, add onion and shredded ginger and stir-fry until fragrant. Turn off the fire when it is fragrant. When the pot is not so hot, add Lee Kum Kee soy sauce, mix well with onion and ginger, and then pour the juice in the pot on and around the fish. Personally, I think this method is more tasteful, but it saves fuel.