Steamed mandarin fish

Steamed mandarin fish is a famous local traditional dish in Jiangsu and Zhejiang. Mandarin fish has few spines and tender and plump meat. It was used as a tribute in history. There is a poem in the Qing Dynasty: "It is autumn and the fish is fat, and I carry the cage on my shoulders to the Beijing level". I often buy live mandarin fish and keep them in a basin for a few days before making them.

Ingredients: Live mandarin fish, green pepper shreds, red pepper shreds, green onions, ginger slices, olive oil, steamed fish soy sauce, salt.

Steps:

Step 1. Keep a live mandarin fish for a day to spit out the sediment. It also makes the fish emotionally stable and the fish meat more delicious.

Step 2, remove the internal organs and gills. Make shallow cuts.

Step 3, prepare ginger, green onion, and chili shreds.

Step 4. 1. Place a few slices of ginger on the bottom of the basin. 2. Put the green onion and shredded ginger inside the fish belly. If you can’t use it up, keep some for later use. 3. Place thin slices of ginger on the shallow edge of the knife.

Step 5. Place in a steamer with boiling water. Choose 7-9 minutes according to the size of the fish, and turn on high heat.

Step 6. Pour out the soup in the plate and remove the previous ginger slices.

Step 7. Spread the remaining shredded onions, ginger, red and green peppers at once according to the principle of beauty, and top with steamed fish soy sauce.

Step 8. Heat olive oil to high temperature.

Step 9: Pour the fish all over and the aroma will be fragrant.

Step 10. Serve the finished product.

Tips:

1. The fish should be fresh. 2. The steaming temperature must be controlled at the right time. Eight minutes is just right this time. One minute early, the meat on the back will be undercooked, and one minute late, the belly of the fish will be easily rotten.