The skin of East Star Spot is smooth, and the cooked fish skin is cracked. When you see the white fish, you can pour it on the fish body with oil or it can be original.
The meat quality of East Star Spot is extremely delicious, and the fish is slightly sweet at the entrance.
The glue of fish skin is even more sticky, so you can't open your mouth.
The practice of steaming East Star Spot
1. Defrost Epinephelus orientalis, scrape off scales, remove internal organs and clean it.
2. Obliquely cut four knives at equal distance on both sides of the fish body.
3. Put salt on the cut part.
4. Then smear the old wine all over your body (this step is to remove the fishy smell).
5. Cut the green onion into sections and slice the ginger.
6. Put it in the belly of the fish
7. Wrap it with plastic wrap and let it stand for more than 30 minutes.
8. Mix 25 grams of oyster sauce with soy sauce and half a spoonful of lobster sauce.
9. Cut the scallion and ginger into filaments.
10. Remove the plastic wrap that wraps the fish.
1 1, put the shredded onion and ginger on the fish and put them into the boiling water pot.
12, steaming on high fire 15 minutes.
13, take out the whole plate, and remove the onion and ginger from the fish.
14. Pour the soup from the fish dish into an empty bowl.
15, then pour the soup into the juice mixing bowl.
16, mix well and set aside
17, put the prepared soup into the wok, and turn off the heat.
18, pour the juice on the fish.
Finished product map of steamed East Star Spot
knack for cooking
1, the processed fish is wrapped with plastic wrap to make the fish absorb the smell of onion and ginger. It can effectively remove the fishy smell of the fish by coating the whole body with old wine or cooking wine. Fortunately, the fishy smell of Dongxing Spot is not heavy.
2. Because the eastern grouper is large and thick, and the steaming time is relatively long, I steamed it for 15 minutes.
3. The steamed skin of the fish is cracked, and the white fish can be seen. It can be poured on the fish with oil. I didn't pour oil to eat the original flavor.