1. Prepare a whole fish, remove the viscera, wash and smear with oyster sauce?

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

3. Cut the ingredients?

4. Prepare the pan?

5. Put a layer of shredded ginger under the fish and steam it for 15 to 20 minutes, then take it off the heat and smother it for 5 minutes?

6.

6. Pour the green onion, ginger, garlic and chili pepper into the hot oil, add salt and stir-fry, then pour evenly over the fish, the fish is ready

(various) fish a tail

Accessories: shredded green onion, shredded ginger, ? Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, board oil, vegetable oil, oyster sauce

Production process

Steps

Specific operation

1 fish selection: the weight of the fish is best to control the weight of the fish in the 500 grams or so, arranged in the fish plate is secondary to the aesthetics , the key is the raw and cooked fire is relatively easy to grasp.

2 fish shaping: the fish cleaned, with a knife will be fish spine from the belly cut off, you can prevent the fish steamed, due to the contraction of the fish bone and make the fish deformed, in the body of the fish on both sides of the evenly smeared lard, and then dipped in a little white wine.

3 Seasoning the fish: mix a little meat grains with a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms and then put them into the belly of the fish, which will both make the fish taste fresher and make the steamed fish look full.

4 fish plating: take a large piece of ginger and scallions in the middle, cut into long and short uniform long thin silk, spread on the fish plate, the fish into the plate and then sprinkle some of the fish on the body of the scallion and ginger silk, ripe and even after both beautiful and flavor.

5 fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, steamed for 6 to 7 minutes immediately off the fire.

6 fish virtual steam: the so-called virtual steam is to turn off the fire, do not open the lid of the pot, the use of the residual temperature of the pot to steam for another 5 to 8 minutes after the pot, will be ready to soy sauce, vinegar and a little bit of oil dripping all over the fish can be.

Tips

1. If you are steaming a slightly larger fish, the steaming time can be extended by 2 to 3 minutes; you can also set up two chopsticks under the fish, so that the fish off the bottom of the plate, so that the fish body is fully cooked by the heat; you can also stand up to steam the fish, a section of the scallion to open the fish belly, so that the fish stand smoothly, and at the same time , on both sides of the body of the fish cut a word cuts, and in each cuts in the slices of ginger, and the ginger. Remember, never forget the false steaming.

2. If you want to make the flavor of the fish less raw and more soft, you can put soy sauce, vinegar, and a little oil in a small bowl and steam with the fish, and then pour it over the fish after steaming it together with the fish.

3. Steamed fish cooking is also a study, from the selection of fish to ingredients, from the plate to the pot, from the fire to the virtual steam, each step has to pay attention to. Of course, the flavor can be adjusted according to their own preferences, but the fire and virtual steam is steamed fish "fresh" basic guarantee.