One:

Ingredients

Ingredients: 600 grams of fish, 10 grams of green onions, 10 grams of ginger, 10 grams of red pepper

Seasoning : Steamed fish 2 teaspoons soy sauce (10ml), 1 teaspoon vinegar (5ml), 1 teaspoon salad oil (5ml), 2 tablespoons cooking wine (30ml)

Method

1. Prepare the materials, clean the fish

2. Put water in the pot and boil

3. Put the fish on a plate, pour a tablespoon of cooking wine evenly on the fish, and put it on top Steam shredded green onion, ginger and red pepper for 8 minutes

4. After the oil is hot, add other seasonings, 2 tsp steamed fish soy sauce (10ml), 1 tsp vinegar (5ml), salad oil 1 teaspoon (5ml), 1 tablespoon cooking wine (15ml) and stir well

5. After the fish is steamed, pour on the sauce and garnish with two corianders.

Tips

Feixue has something to say

1. When steaming fish, it is best to choose fish of about 500 grams, which is more tender

2. Because there is already salt in the steamed fish soy sauce, there is no need to add salt to this dish. Unless the taste is strong, you can add a little soy sauce to the steamed fish

3. Discard the juice from the steamed fish because the juice will have a fishy smell

4 , adding vinegar and cooking wine to the sauce is also to remove the fishy smell.

5. Adding a little green onion and ginger can also remove the fishy smell and increase the fragrance

Two:

Materials:

One piece of fresh turbot ( About 1 and a half pounds), 1 green onion, 1 piece of ginger, 1 teaspoon of salt (5 grams), 1 tablespoon of cooking wine (15ml), appropriate amount of Lee Kum Kee steamed fish with soy sauce, appropriate amount of oil, and shredded red pepper

Method :

1. After purchasing fresh turbot at the market (the best weight is about 1 and a half kilograms), ask the vendor to clean it up and remove the internal organs and gills. After returning home, rinse the processed fish with clean water repeatedly until it is completely clean and no blood remains.

2. Use a knife to make 3 diagonal cuts on the fish body. This is to make the fish riper and more flavorful. Rub the fish body and belly with salt and cooking wine and marinate for 10 minutes.

3. Put an appropriate amount of water in the steamer to boil, put an appropriate amount of ginger slices and green onion segments on the fish, and put the fish into the steamer.

4. Steam over high heat for 7-8 minutes. To determine whether the fish is cooked, you can stab the fish with chopsticks. If the chopsticks pass through the fish without any effort, it means the heat is just right.

5. During the steaming process, cut the green onions or chives into thin strips. The thinner the better, soak the cut green onions in cold water for a while to wash away the mucus. After soaking and rinsing, the green onions will naturally Curly.

6. After the fish is steamed, throw away the ginger and green onion, and pour out the water that seeped out during the steaming of the fish. Arrange the chopped green onion and red pepper shreds evenly on the fish.

7. Heat 2 tablespoons of oil in a wok. When it is 80% hot (the oil is smoking), turn off the heat and pierce the oil on the green onions.

8. While the oil pan is still warm, pour Lee Kum Kee Steamed Fish Soy Sauce into it, and then add a small amount of water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish plate and surround it with an appropriate amount of coriander.

Techniques for steaming fresh fish

Many people like to eat fish, but how to make a delicious fish does require some skills. Here are the techniques for steaming fish:

1. Use a little salt, corn starch, and oil to spread the fish body evenly, which will make the fish meat fresh and tender.

2. Steamed fish needs to be steamed very quickly until it is cooked and sticky to the bone. as well. Fresh fish is generally steamed over high heat for 6 to 15 minutes, which makes the fish meat smooth, tender and delicious. Steaming over high heat for a short period of time can prevent the loss of flavor substances in the fish and make it tougher.

3. After steaming, pour boiling oil on it, which can remove the fishy smell and make it appear oily and smooth.