1. Prepare a whole fish, remove the internal organs, wash it and apply oyster sauce?

2. Make two cuts on the fish to facilitate the flavoring?

4. Ready to serve?

5. Place a layer of shredded ginger under the fish, steam it for 15 to 20 minutes, then turn off the heat , simmer for 5 minutes?

6. Pour the onion, ginger, garlic and pepper into the hot oil, add salt and stir-fry and pour evenly on the fish, the fish is ready< /p>

One fish (various)

Accessories: shredded onions, shredded ginger, Shaoxing wine, shredded green and red peppers, light soy sauce, vinegar, suet, vegetable oil, oyster sauce

Production process

Steps

Specific operations

1 Fish selection: The weight of the fish is best controlled at about 500 grams and placed on the fish plate Appearance is secondary, the key is that the heat of raw and cooked is easier to control.

2 Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the inside of the abdomen. This can prevent the fish from deforming due to the shrinkage of the fish bones after the fish is steamed. Spread the lard evenly on the side, and then dip it in a little white wine.

3 Seasoning of fish: Mix some meat cubes with a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher, but also make the steamed fish more delicious. The fish appears plump.

4. Placing the fish: Take a large piece of old ginger and the middle part of the green onion, cut it into long and even slender strips, spread it on the fish plate, put the fish on the plate, and then sprinkle some green onion and ginger on the fish. Silk, it is both beautiful and evenly flavored when mature.

5. The heat of fish: The heat is the key to steaming fish. Like many steamed dishes, the water in the pot must be boiled before putting the fish into the pot, steaming for 6 to 7 minutes and immediately turning off the heat.

6. Steaming of fish: The so-called steaming means that after turning off the heat, do not open the lid of the pot, use the residual heat in the pot to steam for 5 to 8 minutes, then take it out of the pot. Add the prepared soy sauce, vinegar and a little Pour the clear oil all over the fish body.

Production Tips

1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish body to make it steamer. The fish leaves the bottom of the plate so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using a piece of green onion to open the belly of the fish so that the fish can stand stably. At the same time, make a slash on both sides of the fish body, and Put ginger slices in each slit. Remember, don't forget to steam them.

2. If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait until it is cooked. After steaming, take it out of the pot with the fish and pour it on the fish.

3. Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees for the "freshness" of steamed fish.