steamed fish

steamed fish

Accessories

shredded green onion, shredded ginger, Shaoxing wine, green and red pepper, soy sauce, vinegar, plate oil, vegetable oil, oyster sauce

production process

Step 1: the selection of the fish: the weight of the fish is best to control the weight of the fish at about 500 grams, the fish dish in a beautiful is secondary , the key is easier to grasp the raw and cooked heat. The key is that it is easier to grasp the fire of raw and cooked.

The second step: fish shaping: the fish clean, with a knife will be fish spine from the belly cut off, can prevent the fish steamed, due to the contraction of the fish bone and make the fish deformed, in the fish on both sides of the body smeared with lard, and then dipped in a little white wine.

Steamed fish

Steamed fish (5 pictures)

The third step: the fish seasoning: a little meat grains mixed with a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms and then put into the belly of the fish, which will make the fish taste fresher, but also make the steamed fish look full.

The fourth step: the fish plate: take a large piece of ginger and scallions in the middle, cut into long and short uniform long thin silk, spread on the fish plate, the fish into the plate and then sprinkle some of the fish on the body of the scallion and ginger silk, ripe and even after both the beauty and flavor.

The fifth step: fish fire: fire is the key to steamed fish, as with many steamed dishes, be sure to boil the water in the pot, and then the fish into the pot, steamed for 6 to 7 minutes immediately off the fire.

Sixth step: the fish virtual steam: the so-called virtual steam is to turn off the fire, do not open the lid of the pot, the use of the residual temperature of the pot to steam for another 5 to 8 minutes after the pot, will be prepared to soy sauce, vinegar, and a little bit of oil drizzled all over the fish body can be. At the same time , on each side of the body of the fish cut a word flower knife, and in each knife slit into the ginger, remember, never forget the virtual steam.

2. If you want to make the flavor of the fish less raw and more soft, you can put soy sauce, vinegar and a little oil in a small bowl and steam it together with the fish, and then pour it over the fish after steaming it together with the fish in the pot.

3. Steamed fish cooking is also a study, from the selection of fish to ingredients, from the plate to the pot, from the fire to the virtual steam, each step has to pay attention to. Of course, the taste can be adjusted according to their own preferences, but the fire and false steaming is the basic guarantee of the steamed fish "fresh".

Making ingredients

Main ingredient: 1 Wuchang fish

Seasoning: salt, soy sauce, ginger, green onion, red bell pepper, pepper

Flavor: salty and fresh

Preparation time: 15 minutes

Number of people: 2

Cooking time: 10 minutes

Preparation time: 15 minutes

Preparation time: 15 minutes

Preparation time: 10 minutes

Preparation time: 10 minutes

Measurements

Measurements

Measurements

Measurements

Make sure you have the right ingredients. p>Method 2

Preparation

1. Without opening the stomach, cut off the head and tail and slice from the back. Don't cut off the belly there. The knife should be fast.

2. Set up the shape, pour a little cooking wine marinade for a while.

3. Chopped chili peppers, chopped green onions and ginger slices on the ginger slices, boiling water over high heat to steam for four minutes. Out of the cage to remove the ginger slices.

4. Steam out of the fish sauce with a little soy sauce, pepper mix well. Pour it over the fish and sprinkle with chopped green onion and diced chili peppers.

5. Wuchang fish itself is already very fresh, there is no need to put MSG, beautiful shape, fish meat smooth and tender.

Practice three

Steamed fish

Steamed fish

Cantonese steamed fish

Making ingredients

Main ingredient: 1 fish Auxiliary : green onion, ginger, steamed fish soy sauce, salt, oil

Production process

1.The fish will be processed, inside and outside of the smear of salt, on the top of the ginger.

2. Steam the fish in a hot pan for about 10 minutes (time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate and remove the old ginger slices (or just replace the plate with a new one).

4. And sprinkle chopped green onion and ginger on the fish.

5. In a separate frying pan, heat the oil, pour it over the fish and pour in the right amount of steamed fish soy sauce.