Steamed Mandarin Fish
Ingredients: mandarin fish, ginger, cooking wine, steamed fish soy sauce, onion, onion, millet pepper, cooking oil,
Exercise:
1, a mandarin fish, scrape the mucus on its surface with a knife, then clean the black film inside the fish belly, make three cuts on the fish body, pour in cooking wine, and marinate with ginger slices for 10 minute to remove the fishy smell.
2. cut the green onion in half, but don't cut it to the end. Remove the hard core inside, shred the scallion, wash and shred the shallot and millet pepper and soak them in a bowl. In this way, the green onions naturally curl.
3. Pour out the cooking wine and ginger of pickled fish, put two green onions at the bottom of the dish, put the mandarin fish, pour in the new cooking wine, code the new ginger slices, steam for 8 minutes without boiling water, and turn off the fire for 2 minutes.
4. After opening the lid, pour the steamed soup out of the plate and take out the green onions and ginger slices. Pour in steamed fish sauce while it is hot. Remember not to pour the steamed fish sauce on the fish, but pour it down along the edge of the plate. Directly drenching the fish will make the fish tender.
5. Put the soaked green onions, shallots and millet peppers on the fish, put oil in the pot, burn the oil until it smokes, pour it on the fish, and the fragrance will be aroused immediately. It is delicious.
skill
1, don't put salt on salted fish, it will make the fish firm and tender.
2. When steaming fish soy sauce, pour it down along the edge of the plate, not directly on the fish.