A friend gave me a couple of otolithic fish, and it was the first time in over 40 years that I'd seen such a fish and had never eaten it. It is said that the nutrition is very good, it has the effect of replenishing blood and qi to nourish the spleen and stomach, the taste is also particularly good, the practice is also simple, as long as the steam can be.

In accordance with the practice taught by friends, I really honestly do a steamed fish, wow, a table, really stunning ah!

No need too much seasoning, not even what the steamed fish soy sauce these are not put, just salt, wine and onions, ginger and garlic, the meat is very tender, fresh and delicious!

The practice is also particularly simple, steamed, and finally drizzled with some hot oil, instant value and fresh flavor greatly enhanced!

Steaming, the most delicious flavor, but also the most simple, not afraid of frying, not afraid of stewing, but the most afraid of fishy taste. So, how to do steamed fish without fishy flavor, but fresh and fragrant?

Ginger and wine have the role of fishy, especially wine, can penetrate into the fish tissue, dissolve the fishy amines, a heating, alcohol volatilization, fishy taste also disappeared, at the same time, it reacts with the fat of the fish, exudes a strong fresh aroma!

Specifically, please look carefully at the following steps Oh, according to do, 100% success, New Year's Eve dinner table can also show a hand!

First of all, a fish to get, naturally scaled, dissected and washed, remove the internal organs, clean. Then in the fish body oblique cut a few cuts, the knife mouth 45 degree angle inclined, so that the cut surface is bigger, more flavorful.

The fish is dried on both sides with kitchen paper, then rubbed with salt and cooking wine, sprinkled with shredded ginger and marinated for a period of time to remove the fishy and flavorful!

Bring the water to a boil in a steamer and steam the fish for about 20 minutes. The length of the steaming time is related to the size of the fish, I have a big fish, it takes a little longer.

(My home steamer is relatively small, can not put such a long fish, so I use the steamer steam, the time is about the same.)

After steaming, you can turn off the heat and let it simmer in the pot for a while.

Add oil to the pot, preferably slightly more oil, add garlic and heat on low heat.

Add some cooking wine and soy sauce.

The fresh juice from the steamed fish is poured into a small bowl, and then pour over the hot garlic oil just now.

Finally, pour the sauce in the small bowl over the fish immediately, sprinkle with chopped green onion and serve!