Steaming bream delicious tips, do not put 1 drop of water do not put too much seasoning, fish meat tender, really greedy

A lot of friends around like to eat fish, said pork has no flavor, beef and lamb if you often eat the price can not afford it, or fish is good. Indeed, I like the fresh and delicate flavor of fish, and stable price.

We are very common bream, 8 dollars a catty has been many years, there has been no change. Today, I saw a lot of fresh bream in the market, and I bought one for only 10 dollars, and I'm going to go home and make a classy home-cooked meal.

To make a good bream is very easy, and do other fish, to be delicious, fishy is the first. Fishy, cleaning time is very important, the inner wall of the black membrane must be scraped off all, adhering to the main spine of the red dirt, especially with the head of the intersection of the dirt, all washed off, fishy flavor in addition to a large part. Bream is small and easy to hold in the hand, so it is easy to handle. Once it's done, you can start cooking.

Ingredients

Main ingredient: one cleaned bream

Accessories: 1 small onion, ginger, 5 dried red peppers, 3 spoons of cooking wine, lettuce, one lettuce heart

Preparation Steps

1. Remove the head and tail of the bream, and start from the back of the knife, each knife is about 5 millimeters apart, pay attention to the belly of the fish part not to cut off;

2. p>2. Arrange the head and tail of the fish, arranged in the shape of a complete fish, and sprinkle salt, as far as possible to the cut slit;

3. Sprinkle cooking wine, further deodorization;

4. Ginger cut into minced, dried red pepper also cut into minced, sprinkle the fish, take three small green onions, tied into knots, stuffed in the cut slit of the fish, if you have the time, a little bit more green onion knots is better;

5. Let sit for 10 minutes to marinate in flavor, and then put into the steamer, steam 10 minutes over high heat;

6. This time, the fish aroma are steamed out of the onion knots are steamed wilted, onion knots of the task is also completed, the onion knots are out of the clip;

7. Cut the remaining green onions into the end of the onion, the fragrance and fish is the most with;

8. Cut the end of the onion sprinkled to the fish, prepared Lettuce cabbage to the side of the plate as a garnish;

9. Start the pot to fire, burn some hot oil, poured into the fish, this delicious steamed bream is ready;

Hot oil in the fish skin and minced scallions on the frying Zi Zi Zi sound, the fish and scallion flavor of the fresh and straight to the nose, lift the chopsticks have to gently clip to pick up the fish meat is very fresh, tender, and put into the mouth of the tongue a top on the melting. The whole fish on the plate is also very beautiful shape, used to entertain guests have face.

The bream has two advantages: the meat on the belly is very thin, even the back of the fish is not thick, so it is easy to taste, but also easy to steam, so steaming is the most suitable; bream meat is delicate and tender, so do not need too much and seasoning, to keep its original flavor, onion, ginger and chili pepper to assist to make the most delicious taste.

Cooking tips

This time the fish did not cut the fish belly into a diamond shape, so cut a little attention: 1. This dish is just a simple steam for 10 minutes, into the flavor is very important, so cut directly to the end, more flavorful; 2. In order to treat guests with face, the end of the table modeling to look good, so cut, the whole fish can be set out in a beautiful arc, a little bit of fish play between the lotus leaf meaning.

Cutting fish, the knife has to be sharp, you can grind it in advance, first cut the skin, cut to the fish bone, hands hard to cut a good pressure.