The most anticipated steamed seabass means there will be plenty every year. Ingredients: One seabass, green onions, shredded green onions, ginger slices, ginger shreds, chili shreds, cooking wine, steamed fish soy sauce, and an appropriate amount of cooking oil.
1. After washing the sea bass, place it on the chopping board, remove the tail, cut strips evenly from the abdomen to the back (about 2 cm apart, but do not cut off), and then cut off the head.
2. Place the green onions and ginger slices on the bottom of the plate; then add the fish body, with the belly facing inward, and arrange it in a peacock-like shape. Stuff the fish belly with ginger slices and sprinkle with a little salt.
Finally, place the fish head in the middle.
3. Place a pot on the fire, add the fish after the water boils, and steam over high heat for 8 minutes.
4. After the fish is steamed, take it out, first remove the green onion and ginger slices, then pour out the soup of the steamed fish, then pour a little steamed fish soy sauce; then put some shredded green onion, ginger and chili pepper on top of the fish, and use
Pour a small amount of hot oil to bring out the aroma of scallions and ginger, and the delicious steamed seabass is ready.
The second dish: Prawn vermicelli stew means good luck and good luck. Ingredients: 1 pound of fresh shrimp, a small handful of vermicelli, 1 green onion, half red pepper, 1 small handful of celery, 1 head of garlic, 1 piece of ginger, ice
1 bowl of rice wine, 1 small bowl of rice wine, salt, sugar, oyster sauce, light soy sauce, peanut oil 1. Prepare a pound of fresh shrimp, put it into a large bowl, add a large bowl of ice cubes and ice water, and let it soak for 10 minutes.
This makes it easier to remove the shell, then prepare a small handful of vermicelli, soak it in warm water for about 5 minutes, drain the water after soaking, then cut it in the middle with scissors for easy eating, cut it and set it aside for later use.
2. Now prepare the ingredients. Prepare a small green onion and half a red pepper. Clean them and chop them into pieces. Then prepare a small handful of large celery. No leaves, just stalks. Clean the celery stalks and cut them with a diagonal knife.
Slice, cut and set aside.
3. Prepare a head of garlic, peel it, wash it and chop it into minced garlic. Put the minced garlic into a bowl. Let’s season it, add some salt, a little sugar, and some oyster sauce.
Light soy sauce, a little peanut oil, stir it evenly first, stir it evenly, then pour in a spoonful of hot oil to bring out the fragrance of the garlic, stir evenly and set aside.
4. Chilled fresh shrimps, remove their heads, shells and strings, peel the shrimps, and cut their backs with a knife. Put the processed shrimps into a bowl and add two spoons of the freshly prepared shrimps.
Garlic sauce, stir well and set aside to marinate for a while.
5. Prepare a small casserole, pour a little peanut oil, heat the oil, add a few pieces of ginger, and let out the aroma. After the aroma comes out, turn off the heat, then pour in the sliced ??celery and spread it out.
, then spread the prepared vermicelli, and also spread the vermicelli.
6. After the ingredients in the pot are boiled, we pour a small bowl of rice wine on the side of the pot lid to increase the aroma. After the shrimps are baked for three minutes, turn to high heat and bake them for one more minute.
7. When the time is up, the aroma fills the room even before you open the lid of the pot. Once you open the lid, your saliva will flow out. Now sprinkle the prepared chopped green onions and red peppercorns, then turn off the heat and start eating.