Ingredients: 1 0 Jin fish, 1, ginger, onion, chopped green onion, red pepper, steamed fish drum oil, oil.

Start making—

The first step is to select materials. For Cantonese cuisine, marine fish pay attention to eating fresh, so when cooking steamed fish, it is best to choose fresh and lively marine fish. This time I chose a treasure fish. Put a flower knife on the fish with a knife, which makes it easier to taste and cook;

Step 2, prepare a piece of ginger, clean it, cut it into pieces, spread it at the bottom of the bowl, then spread a layer on the fish and put a section of onion; In this way, the steamed fish is ready. Let's get ready to steam.

Step 3, prepare a steamer, add enough clean water, put the prepared turbot into the steamer after the fire boils, and continue steaming for 7-8 minutes; Immediately after steaming, open the lid and release some fishy smell; Then pour out the fishy water of the steamed fish and take out the ginger slices for later use;

Step 4, pour a little steamed oil on the fish, prepare a little chopped green onion and minced red pepper, or shred and sprinkle it on the fish; Pour the oil into the pot. After the fire smokes, pour it on the fish while it is hot. Delicious steamed fish is out of the pot.

skill

1. When cooking steamed fish, the selection of materials is very important. Choosing the right ingredients has already succeeded more than half. When choosing fish, the fresher the better, so that the steamed fish will be more delicious.

2. Be sure to boil water when steaming. Marine fish is easy to cook, but if steamed in cold water, it will easily lead to the aging of the fish and lose the charm of this dish.

3. The steaming time is very important. Generally, it is enough to steam fish with a weight of 1 kg in boiling water for 7-8 minutes. For fish weighing 1.5 kg, steaming 12 minutes is enough. Never blindly increase the steaming time, so as not to spoil the fish.

4. Steamed fish must drain the juice when steaming, so as not to have fishy smell.