Home-style cooking of steamed fish
Materials
1 sea bass, 50ml soy sauce for steamed fish, 2 teaspoons cooking wine and oyster sauce, 5g green onions and ginger slices, 1 lemon, appropriate amount of salt and oil
Method
1. Prepare the fish, stuff green onions and ginger slices into the fish belly, and marinate with salt, lemon juice and cooking wine for a while.
2. Mix steamed fish with soy sauce and oyster sauce into juice, and steam with fish for 10 minutes.
3. Heat the oil and pour it on the surface of the steamed seabass.
1. Wash and drain the fish pieces, marinate them with onions, ginger, garlic, Sichuan peppercorns, salt, sugar, cooking wine and light soy sauce for more than an hour;
2. Put a piece of fish on the bottom of the plate Defrost the frozen tofu in layers and squeeze out the water. The water must be squeezed out, otherwise the water released after heating will affect the taste of the dish
3. Add another layer of soaked black fungus;
4 .Finally, add the marinated fish, and after the water boils, steam it for 20 minutes;
5. After it is out of the pot, pour the steamed fish with soy sauce.
Collapse and edit this paragraph Home-style steamed fish
Collapse ingredients
Fish, ginger and garlic, chili, salt, cooking wine, light soy sauce
Folding method
1. Wash the fish and drain it. The black inside the belly must be washed clean, otherwise it will be fishy.
2. Cut some ginger on both sides of the fish head and belly to remove the smell. For larger fish, you can also cut a few cuts on the belly to add ginger, which will make it more cooked!
3. Mince the ginger, garlic and chili pepper (optional)
4. Rub a layer of oil on the fish, put a little oil on the plate, boil the water and steam it in a pot (the time will depend on the size of the fish, eyes It's usually OK if it's reversed, or just prick it with chopsticks until it can be worn)
5. Put the steamed fish aside and pour light soy sauce on top, heat the pan and add oil, add more , after the oil is hot, put the minced ginger, garlic and chili pepper in and fry and add salt (more salt, because the fish is not salted), after it changes color, pour it on the fish and it's done!!