It is sea bass.
Ingredients
200g of square ham, 500g of sea bass, 10g of ginger, 5g of scallion, 3 teaspoons of soy sauce, salt and oil in moderation, and 2 teaspoons of cooking wine
How to do it
Clean the sea bass and dispose of the internal organs, cut it off from the spine to the abdomen (keep a part of it unshredded), and marinade it for 10 minutes with salt and cooking wine together.
Please click to enter the picture description
Please click to enter the picture description
2. Cut the square ham into slices, cut the scallions into pieces, and slice the ginger. Place a layer of ginger slices on the plate. Stuff the sliced ham and scallions into the opening of the fish and place the fish on top of the ginger slices.
Please click to enter the picture description
Please click to enter the picture description
3. Steam the fish for about 10 minutes, then drizzle with soy sauce and finish with a layer of hot oil.
Practice 1
Making Ingredients
Raw Materials
(Various) Fish One Tail
Steamed Fish Side Ingredients
Please click to enter the picture description
Please click to enter the picture description
Shredded scallion, shredded ginger, shaoxing wine, shredded green and red peppers, soya sauce, vinegar, board oil, vegetable oil, oyster sauce
Production process
The first step: the choice of fish: the weight of the fish is best controlled in the 500 grams or so, placed in the fish plate beauty is secondary , the key is to raw and cooked fire is easier to grasp.
The second step: fish shaping: clean the fish, with a knife will be fish spine from the belly chopped off, you 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 (5) the third step: fish seasoning: a small amount of meat grains mixed with a little soy sauce, sesame oil, salt, minced ginger, minced mushrooms and then put into the belly of the fish, both to make the taste of the fish fresher, but also to make the steamed fish appear full.
Please click to enter the picture description
Please click to enter the picture description
The fourth step: the fish plate: take a large piece of ginger and scallion in the middle, cut into long and short uniform long thin silk, spread on the fish plate, will be the fish into the plate and then sprinkled in the fish body of the scallion and ginger silk, ripe and beautiful and even flavored.
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 out of the pot, will be ready to soy sauce, vinegar, and a little bit of oil drizzled all over the fish body can be.