steamed fish

steamed fish

ingredients

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

Production process

The first step: fish selection: the weight of fish is best controlled at about 500 grams, and the beauty in the fish plate is secondary. The key is that the cooked temperature is easier to grasp.

Step 2: Shaping the fish: After cleaning the fish, cut off the fish's spine from the abdomen with a knife, which can prevent the fish from deforming due to the contraction of the fish bones after steaming. Rub lard evenly on both sides of the fish, and then dip a little white wine.

steamed fish

Steamed fish (5 pieces)

Step 3: Seasoning the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder and put them into the belly of the fish, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take large pieces of ginger and scallion, cut them into long and thin shreds with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded scallion and ginger on the fish body. When it is mature, it is both beautiful and delicious.

Step 5: fish's heat: heat is the key to steamed fish. Like many steamed dishes, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and immediately turn off the heat.

Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, don't open the lid, use the residual temperature in the pot to steam for 5 to 8 minutes, then take out the pot, and spray the prepared soy sauce, vinegar and a little clear oil all over the fish.

Making tips

steamed fish

steamed fish

1. If the fish is slightly steamed, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to make the fish leave the bottom of the plate and make the fish cook quickly when it is heated. You can also steam the fish upright, spread the belly of the fish with a section of green onion, so that the fish can stand stably. At the same time, draw a flower knife on both sides of the fish body, and put ginger slices in each knife seam. Remember, don't forget to steam.

2. If you want to make the fish smell less astringent and more soft, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then take it out of the pot with the fish and pour it on the fish.

3. The cooking of steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.

Make ingredients

Ingredients: Wuchang fish 1

Seasoning: salt, soy sauce, ginger, scallion, red pepper and pepper.

Taste: salty and delicious

Preparation time: 15 minutes

Number of people: 2 people

Cooking time: 10 minute

Practice 2

Production process

1. Don't open your stomach, cut off your head and tail and slice it from your back. Don't cut off the belly. The knife should be quick.

2. Set the shape and marinate with a little cooking wine for a while.

3. Cut the required pepper, put the chopped green onion and ginger slices on the ginger slices, and steam them in boiling water for four minutes. Remove the ginger slices when you come out of the cage.

4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour over the fish and sprinkle with chopped green onion and pepper.

Wuchang fish itself is very fresh, so there is no need to put monosodium glutamate, which is beautiful in shape and smooth and tender.

Practice 3

steamed fish

steamed fish

Guangdong style steamed fish

Make ingredients

Ingredient: fish 1 strip Accessories: onion, ginger, steamed fish black bean oil, salt and oil.

Production process

1. Clean the fish, smear salt inside and outside, and put ginger slices on it.

2. Steam in a hot pot for 10 minutes (the 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 directly replace them with new plates).

4. Sprinkle shredded onion and shredded ginger on the fish.

5. Start another wok, heat the oil, pour it on the fish, and pour in a proper amount of steamed fish and soy sauce.