Steamed, boiled, braised, sweet and sour, etc.
Ginger, green onions, and red peppers are appropriate, and the steamed fish soy sauce is ready. Cut the ginger, green onions, and red peppers into thin shreds (soak the green onions and red pepper shreds in cold boiled water. After more than ten minutes, they will be rolled up and used for spreading.
Cut the remaining ginger scraps into small pieces on the steamed fish.
A piece of tilapia, about 500 grams in size, is more suitable for steaming. Make a cut on the back and side. The fish will not be easily deformed during the steaming process. Stuff the ginger slices into the fish belly and head to remove the fishy smell.
Arrange the fish and after the water boils, put it in the pot and steam it over high heat for 8 minutes, then turn off the heat and simmer for 3 minutes, then open the lid of the pot.
Pour away all the steamed fish soup. The soup is very fishy.
6. Heat 1 tablespoon of corn oil until the oil is bubbling. Pour it on the fish (prepare shredded ginger, rolled green onions and red peppers), and pour appropriate amount of steamed fish soy sauce.
Ingredients Fushou fish 500g cooking wine ginger onions lard tea leaves a little steamed fish soy sauce salt Method for steaming Fushou fish Wash the fish and cut it diagonally several times, add ginger slices and apply an appropriate amount of salt, add a little cooking wine.
Marinate for 13 minutes.
How to steam Fushou fish: Step 1. Add appropriate amount of boiling water to the pot, put the prepared tea leaves into the pot and cook. After the water boils, put the marinated fish into the pot and steam for 13 minutes.
How to make steamed Fushou fish? Step 2: After the fish is out of the pot, remove the ginger slices from the fish, sprinkle with chopped green onions and pour a little steamed fish soy sauce. At the same time, heat an appropriate amount of lard in the pot and add shredded ginger. When the oil is boiling, pour it on the fish.
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You're done!
How to make steamed Fushou fish? Step 3: Add oil and the fish will be fragrant, accompanied by a faint aroma of tea.