Catfish:1;

Onion:1; ? Ginger: appropriate amount; ? Persimmon pepper:1; ? Red pepper:1;

Coriander: right amount; ? Steamed fish and soy sauce: appropriate amount; ? Salt: 4 grams; ? Vegetable oil: appropriate amount;

The practice of steaming fish with pincers

1

After the pincer fish (a kind of catfish, which is directly called catfish in some places) is cleaned, it is put into a cutting knife (cut by the boss for me), and the surface, abdominal cavity, mouth and cheeks are washed repeatedly, and blood stains, impurities, black films and other things that you feel strange are not needed (I don't know where the fishy smell comes from, and it is safer to discard all suspicious things when you see them);

2

After cleaning, dry the water with kitchen paper and coat a thin layer of salt on the surface and inner cavity of the fish;

three

Put some ginger slices at the bottom of the plate. If the fish is thin or difficult to stand up, I will lie on my ginger. My pliers are too big and thick, so I stuffed some onions into the fish's stomach and put them on the plate vertically after opening them.

four

The fish is covered with shredded onion, and some ginger slices or shredded ginger can also be stuffed in the incision of the fish. After all the treatment, you can marinate for a while and boil a pot of water in the pot.

five

After the water is boiled, put the salted fish on the steaming rack with a fish dish tool, cover it and steam it over high fire;

six

If you have steamed fish and soy sauce, you can steam it in a fish dish. If not, you can also make another sauce like me: the materials are onion, ginger, millet and spicy, a little rock sugar and salt, vinegar, yellow wine and soy sauce (I put a little soy sauce, soy sauce and oyster sauce at home, you can only put soy sauce);

seven

In addition to pouring juice, prepare some shredded onion and ginger (green and red peppers can also be added), parsley and celery leaves;

eight

Generally, a fish weighing about a catty, such as pomfret, is steamed on a big fire for six or seven or eight minutes, and then the fire is turned off without opening the lid, which is called virtual steaming for 5-8 minutes. My fish weighs about two kilograms, and the meat is very thick. The store said it would take 20 minutes to steam. I'm afraid it's too old. I steamed for 65,438+05 minutes and then steamed for 7-8 minutes. In addition, the juice maker can boil all the materials with low heat when turning off the fire and steaming;

nine

When it's time for virtual steaming, open the pot cover, clip out the fish dish with tools, and pour out the water at the bottom of the dish and the steamed onion ginger (some fish must pour out the water at the bottom of the dish, otherwise it will smell fishy, and some fish don't seem to need it, so I still have to pour out all the sauce just now on the surface of the fish);

10

Code shredded onion, shredded ginger, shredded coriander and shredded celery leaves on the surface of the fish, and add shredded green pepper if you like;

1 1

Heat a small amount of oil in a pot or directly with a large spoon, and immediately pour the oil on the seasoning on the surface of the fish after heating, and you can hear the crack. At this point, a delicious steamed fish is all finished, and you can serve it after enjoying it!