The raw materials for making steamed sole are a sole, onion, ginger, cooking wine or white wine, steamed fish soy sauce, edible oil, coriander, green pepper, shredded ginger or carrot.
First, cut ginger into filaments, onion into filaments about 2 cm vertically, and green pepper (carrot) into filaments. Put it in a bowl, add cooking wine, salt and white wine and stir well for later use.
Second, clean up the flounder. It should be noted here that in order to ensure the integrity of the flounder, the abdomen is cut open from the back of the fish to remove the black skin of the abdomen. This black skin contains harmful substances. Fish will taste better if you remove it.
Third, cut a cross knife before and after the plaice, with a distance of 2cm. Be careful not to cut too deep.
Fourth, put a part of the prepared shredded onion and ginger into the bottom of the dish, put the plaice, and put the rest on the fish. Pour the remaining juice evenly on the fish and marinate for at least half an hour. Take out shredded onion and shredded ginger.
Fifth, after the fire has started, put the plaice in and steam it for 8- 10 minutes. Sprinkle shredded onion, shredded ginger, shredded red pepper and shredded coriander on the fish, and drizzle with steamed fish sauce.
Finally, reheat the oil pan, boil the oil, and pour all the hot meat on the fish to stimulate the taste of shredded onion and ginger. At this time, a steamed fish is ready.
The cooking method of this dish is simple, and the fish is tender but not greasy. During the Spring Festival, while enjoying delicious food, we also kept the principle of lightness and less oil, which is highly recommended. Today's sharing is over. I wish you all a happy Spring Festival and a happy family.