material

A medium-sized large yellow croaker

seasoning

Ginger, onion, cooking wine, steamed fish and soy sauce

method of work

1, a medium-sized large yellow croaker, scrape off the scales, remove the internal organs, and carefully wash the blood clots and black membranes on the abdomen and head. The black film on the head of Pseudosciaena crocea has the heaviest smell, but it is difficult to clean it close to the fish bones, so it must be washed patiently. Steamed fish, on the other hand, don't let go of many seasonings to flavor, and pay attention to the light and delicious taste. If you don't remove the blood clots in the head and abdomen and the black film on the head, it will be more fishy. My pot is not big enough, so I just removed the fish head. )

2, onion, ginger cut into filaments for use. Put a part of shredded onion and ginger into clear water and knead for a while to make onion Jiang Shui for later use.

3. Put flower knives on both sides of the fish to facilitate the taste, pour cooking wine and onion Jiang Shui on both sides, and marinate for 15 minutes to remove the fishy smell. Using onion Jiang Shui to remove fishy smell is much better than directly using shredded onion and ginger. Note that this step does not use salt for curing, but uses cooking wine and onion Jiang Shui to remove fishy smell. Salt will solidify the protein in the fish, and the steamed fish will become old and firewood.

4. After 15 minutes, pour out the marinade juice from the fish dish, sprinkle shredded onion and ginger on both sides of the fish again, and stuff the fish belly with diced onion and ginger. The sauce in the plate will be mixed with fishy smell after pickled fish, so it should be poured out.

5. Take a pair of chopsticks, put them in a plate with appropriate width apart, and put the fish in the same direction to make the fish leave the bottom of the plate. Because some juice will seep out in the process of steaming fish, which is very fishy, putting the fish on chopsticks and leaving the bottom of the plate can prevent the fish from soaking in the fishy juice, so that the steamed fish has little delicious smell.

6, add water to the steamer to boil, put the fish dish in, cover the lid and steam for about 8- 10 minutes, the specific time will be adjusted according to the size of your fish. The rhubarb fish is tender, and it is enough to steam a medium-sized fish for 8- 10 minutes. If it is steamed for too long, the fish will be old.

7. Turn off the fire after 8- 10 minutes, and take out the fish dish. First, carefully pour off the juice at the bottom of the fish dish, and then carefully remove the chopsticks to remove the shredded onion and ginger from the fish body and belly. The fish is very tender, so be careful not to break the fish. The juice at the bottom of the plate and shredded onion and ginger absorb the fishy smell, so be sure to dump it.

8. Sprinkle shredded onion and shredded ginger on the fish again, and pour steamed fish soy sauce evenly. Pour the oil from the pan, burn the oil until it smokes, and then pour it on the shredded onion and ginger on the fish. It's delicious.

There has always been controversy about whether to pour oil or steamed fish soy sauce first. Theoretically speaking, pouring hot oil first and then steaming the fish with soy sauce can seal the fish and prevent the salt in soy sauce from aging the protein in the fish. But personally, I prefer to pour steamed fish soy sauce first and then hot oil. First, pour steamed fish soy sauce evenly from the flower knife on the fish body, so that the salty flavor in steamed fish soy sauce can better penetrate into the fish, and then pour hot oil to stimulate the fragrance of onion, ginger and soy sauce. The salt in steamed fish soy sauce is not heavy, and it will be eaten soon, so pouring soy sauce first will not have a significant impact on the taste. The steamed large yellow croaker made in this way is fresh, tender, salty and fragrant, and everything is just right.

Summary of skills in steaming rhubarb fish

1, it is best to choose fresh and medium-sized fish for steamed fish. If the fish is too big, it will be difficult to steam, and if it takes too long, the taste of the fish will become old.

2. When handling large yellow croaker, you must patiently clean up the black film on its head, which is the most embarrassing. There will be a lot of blood clots in the head and abdomen, and they must be cleaned. These are the biggest sources of fishy smell.

3. Do not put salt when pickling fish, otherwise the fish will become hard and old, and the steamed fish will not taste fresh enough.

4. Before the fish enters the steamer, it is best to put a pair of chopsticks at the bottom of the pan to rack the fish, otherwise the fish will soak in the juice at the bottom of the pan during the steaming process, which will aggravate the fishy smell.

5. Steamed fish should be boiled in the pot, so that the protein of the surface tissue of the fish will instantly solidify, and the water in the fish will not be lost and the taste will become old due to long-term heating.

6. A medium-sized large yellow croaker can be steamed for about 8- 10 minutes. Don't steam for too long, otherwise the fish will not taste fresh enough.

7. After the fish is steamed, there will be some juice at the bottom of the dish. These juices have a strong smell, so you should pour them out first, then sprinkle them with shredded onion and ginger, pour steamed fish oil and hot oil, so that the taste is delicious.

8. It is suggested that steamed fish black bean oil should be poured first and then hot oil should be poured, which will make the fish more tasty and will not have a significant impact on the fresh and tender taste of the fish.