Steamed Fresh Yellow Croaker

Anti-aging

Stronger Body

Ingredients

Main Ingredients

Rhubarb Croaker 550g

Supplementary Ingredients

Oil

2 Tablespoons

Salt

1 Teaspoon

White Wine

1 teaspoon

Spring Onion

Small Scall Fish

Pinch of Fresh Fresh Fruit

1 Tablespoon

Small green onion

Slightly

White wine

1 tablespoon

Ginger

10 grams

Shredded green chili pepper

Slightly

Steamed fish black bean oil

2 tablespoons

Steamed rhubarb trout

1.

Clean the fish. After draining the water, prepare small onion, ginger, ginger, green pepper, white wine, yellow wine and soy sauce

2.

First, use a knife to cut both sides of the fish diagonally a few cuts, in the white wine evenly on the fish and then evenly spread the salt, and leave it to rest for 15 minutes

3.

After that, half of the green onion and ginger are added to the fish plate, add the fish to the top and add the rest of the onion and ginger, and then add the rest to the fish. The rest of the onion and ginger plus, and then add the yellow wine

4.

The steamer pot water boiled, on the pot with a lid to steam for 12 minutes

5.

The middle of the steaming to eight minutes, the steam out of the water pouring, and then covered with a steaming

6.

The time comes to remove the top of the onion and ginger gently with chopsticks clip off, and then the shredded peppers and shredded ginger plus

Pour in the steamed fish soy sauce

7.

Spoon add oil, boil, immediately pour on the shredded green pepper, ginger above, stirring out the flavor

8.

The meat is very tender

The finished picture of the steamed rhubarb fish

Cooking Tips

1, the rhubarb fish cleaned with a knife to the body of the fish diagonal slash a few cuts, which is easier to taste. easy to taste. First with salt and white wine marinade for a while so that the fish has a bottom flavor, white wine can remove fishy freshness, and finally to add soy sauce, so the marinade is not too salty, so as not to lose the original flavor of the fish.

2. Steam the time in accordance with the size of the fish, steamed almost eight minutes when the soup will be steamed, which is the most fishy soup, pour out do not, steamed fish will not be fishy.