Fresh bass, onion, shallot, ginger, coriander root, pepper, onion oil, salt, steamed fish sauce, peanut oil.

Preparatory work:

Cut the onion into sections, shred the ginger, and prepare the coriander root.

Coriander root and onion slices are soaked in steamed fish soy sauce (it will produce water, dilute the salty taste and smell good).

1, fish processing:

Scrape the gills, the black membrane of the belly and the mucus of the fish.

Cut a knife vertically from the spine of the back (fish scales must be carefully cleaned, and some will leave a few fine fish scales under the back and fins, which will not only disappoint, but also leave a fishy smell).

2. Pickling:

Spread a little salt, pepper, onion oil, cooking wine, onion and shredded ginger evenly for 5 minutes.

When you put the fish belly, you must put it on the side with the big opening (whether it is steamed or pickled, the water of the fish itself will penetrate from top to bottom, and the heavy side with the big opening will accelerate the penetration and remove more fishy water).

The meaning of lying face down with a big opening is as follows:

3. Steam:

Spread shallots and shallots flat on the bottom of the fish plate to form steam convection, put the fish in, evenly stack the freshly pickled shallots and ginger on the fish, and put them in a steamer with boiling water in advance.

4. Time:

It can be divided into real steaming and virtual steaming. Real steaming means firing, while virtual steaming means turning off the fire, so that the temperature in the cage naturally drops.

Take 500g as an example, the real steaming must last for 4 minutes, and the virtual steaming must last for 2 minutes, that is, after steaming for 4 minutes, turn off the fire and steam for 2 minutes.

Every 200g fish, add 30 seconds according to the actual situation, or use a transparent pot cover to cook the fish after the skin cracks 1 minute, less than 2 kg. I seldom do it even when I am older. In the actual operation process, we should also consider the material, size, heating area and heat transfer speed of the fish plate, and add or subtract time as appropriate. If you are not sure, steam the fish plate before putting it in.

4. Seasoning:

Take it out, and the water at the bottom of the dish must be emptied.

Pick out all the used onion and ginger with chopsticks and spread new shredded onion and ginger.

The order is that the shredded onion is next, the shredded ginger is evenly spread on the fish, the burning peanut oil is splashed on it, and then the processed pouring juice is poured into the bottom of the plate from both sides of the fish.

Never pour the oil directly on the fish, first pour the oil and then pour the juice, and the order cannot be reversed, because the density of the oil is small, and a thick layer will float on the sauce after pouring the oil, which will make it too greasy to dip in. Another reason is that pouring oil first will form a protective layer on the side of the fish that contacts the bottom of the fish plate to prevent the fish from getting old after soaking in the sauce for a long time.

One more thing. Don't pour the steamed fish sauce on the fish, but pour it along the plate to prevent the fish from getting old because of premature contact with the sauce. Just dip it in the sauce when eating.

Besides, the best state of eating is bone red and meat white, and chopsticks are garlic cloves. Fish belly is the best, soft and boneless, which melts in the mouth, followed by fish tail, and the meat is tight and tender.