Basic steps:
Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine. bouillabaisse
Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, shredded ginger and chopped mushrooms into the fish's stomach, which will not only make the fish taste fresher, but also make the steamed fish look full.
Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.
Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.
Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.
Exercise 1:
1. After cleaning the fish, cut it with an oblique knife and evenly apply suet;
2. Shred ginger and onion, spread them on a fish plate, and then sprinkle some shredded onion and ginger, shredded green pepper and Shaoxing wine on the fish;
3. Pour two teaspoons of soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into a small bowl, and stir well to make a sauce;
4. After the water boils, put the steamer into a fish dish, add seasoning juice and steam for 7-8 minutes at the same time, then turn off the fire and open the lid after 5 minutes;
5. Pour the sauce on the fish while it is hot.
Exercise 2:
Steamed fish in Guangdong style
Make ingredients
Ingredients: fish 1 Accessories: onion, ginger, steamed fish sauce, salt and oil.
production process
1. Wash the fish, smear salt on the inside and outside, and put in ginger slices. Steamed fish II. Steam in a hot pot for about 10 minutes (the time depends on the size and thickness of the fish).
3. Take the steamed soup out of the plate and take out the old ginger slices (or directly replace them with new plates).
4. Sprinkle shredded onion and shredded ginger on the fish.
5. Take another pot, heat the oil, pour it on the fish, and pour in the appropriate amount of steamed fish and soy sauce.
Exercise 3:
Steamed Mandarin Fish
Its cuisine is Zhejiang cuisine.
The characteristic color is light and childish, pleasing to the eye, and tastes like crab meat, fresh and fragrant.
Make ingredients
A mandarin fish (about 750g) and three slices of cooked ham (25g). 6 pieces of cooked bamboo shoots (60g), 3 pieces of water-soaked mushrooms, 2.5g of refined salt, 25g of monosodium glutamate 1.5g of Shaoxing wine, 25g of cooked chicken oil 10g, 2.5g of ginger slices and onion 1 root.
production process
Wash mandarin fish and lay them flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone. Get a big waist. Add mandarin fish, add Shaoxing wine, sliced ginger and onion and cooked ham, and steam in a cage for 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl. Blanch mushrooms and bamboo shoots with boiling water, put 3 bamboo shoots on each side of the fish, put ham slices and bamboo shoots at intervals, and cover the bamboo shoots with mushrooms. Pour the raw juice into a wok, add clear soup, monosodium glutamate, refined salt and cooked chicken essence to boil and pour it over the fish.
Precautions:
1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate and let the fish cook quickly when heated. You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.
2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish.