Steamed fish

The steamed fish eats spleen-boosting, appetizing, qi-tonifying and health-preserving food

Ingredients?

1 fish

30g oil

10g shredded ginger

10g shredded green onion

35g light soy sauce

10 grams of cooking wine

3 small slices of green onion

3 slices of ginger

How to steam the fish with claws?

One piece of fish with claws and washed Clean, remove intestines, gills, and cut the fish body.

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Put 600 grams of water into the main pot, add ginger slices and green onion segments to the middle layer of the steamer. Hang it up under the fish. (The fish I bought is relatively large, so I put the fish on the lower layer of the steamer. If it is crucian carp, turbot... just put it on the upper layer.) Put the shredded ginger and green onion on the fish.

Put side dishes in the upper layer of the steamer, time 20 minutes to 22/temperature varoma/speed 1

(Adjust the time according to the size of the fish)

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Put the fish on a plate, top with 35 grams of light soy sauce, add 10 grams of shredded ginger and 10 grams of green onions on the fish, scald 30 grams of oil in an ordinary pot over high heat, and pour the hot oil on top of the fish. The fish is full of aroma

The fish tastes delicious when you eat it with some condiments haha...

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Method 2:

Home-style steamed fish with claws

Ingredients?

One fish of about 650 grams

An appropriate amount of coriander and green onion

About 3 tablespoons of very fresh soy sauce

An appropriate amount of ginger

About 1 tablespoon of tempeh

About 3 cloves of garlic

An appropriate amount of oil

About 1 tablespoon of cornstarch

An appropriate amount of salt

How to steam fish with claws at home?

Cut the fish into small pieces without cutting them off, and wash them with salt water Drain the blood, add cornstarch and mix well

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Chop garlic, ginger and bean curd

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Pour evenly on top of the fish, and steam for 8 minutes in water.

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After steaming, turn the plate sideways to drain off the excess water

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In addition, heat the oil in the pan, stir-fry the coriander and green onions and set aside to turn off the heat (if you like to eat raw coriander and green onions, you can omit this step and lay out the coriander and green onions. Pour hot oil on the fish, use the residual heat of the pot to heat up the soy sauce and pour it on the fish)

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Pour in the soy sauce and use the heat of the pot to heat the soy sauce. Bring to a boil

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Finally, pour the sauce evenly on the fish

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