Cod meat is very thick and tender, so it doesn't need too many steps, and steaming is the best. There are two secrets, please pursue them.
All ingredients:
Cod 350 grams
Cooking wine 1 spoon
5 grams of salt
A small piece of ginger
Garlic 1 petals
2 dried red peppers
An onion
2 tablespoons steamed fish and soy sauce.
Production steps
1, tip 1: Clean the cod and rub off the scales. The scales of cod are easy to remove, and they fall off at the touch of your hand. Then add cooking wine and marinate with a little salt for about half an hour.
2. After half an hour, sprinkle shredded ginger, garlic slices and dried peppers on the cod, and then go to cooking wine to remove the fishy smell. The smell of cod is not obvious, but it is a fish after all, so we should smell it.
3. Tip 2: Then cover it with plastic wrap and put it in the pot. At this time, you can boil the water, wait until the water boils, and then put the fish in and steam for 8 minutes.
4. Cod cooks quickly. After 8 minutes, boil, remove the plastic wrap, then pour the steamed fish with soy sauce, put shredded onion on the surface, and decorate.
5. The last step is to pour hot oil, not much, just two spoonfuls of hot oil, and then you can serve it directly. The whole process only takes 15 minutes, which is faster.
Bian Xiao said.
There is a saying in China on the Tip of the Tongue that taste is more important than anything else in eating. Xiao Lao was impressed.
Sometimes, the strongest taste is not brought by spices, but the most authentic natural aroma of food itself. There are many ways to cook cod, which can be fried or fried dumplings, but Xiao Lao thinks steaming is the most delicious.
When cooking this steamed cod, you should pay attention to the following points:
First, fish scales must be removed. Don't think cod is expensive, and you don't need to scale it. My mother cooked a fish a long time ago and forgot to scrape the scales, which made the whole fish difficult to swallow. I am very sorry.
Second, cover with plastic wrap to prevent water vapor from entering. If you are not used to plastic wrap, you can use a plate instead. Third, the hot oil finally poured out must be there, otherwise the meat flavor will not volatilize.