The Pearl Spot is a large and medium-sized warm water marine fish. Pearl spot is rich in nutrients, the meat is tender and white, similar to chicken, and is known as "Chicken of the Sea". Pearl spots have high protein content and low fat content. In addition to amino acids necessary for human metabolism, they are also rich in a variety of inorganic salts, iron, calcium, phosphorus and various vitamins. The nutritional content of pearl spot fish skin colloid plays an important role in enhancing the complete growth of epithelial tissue and promoting the synthesis of collagen cells. It is called the fish of beauty and skin care. It is especially suitable for women after childbirth. Steamed pearl freckles retain the nutrition and deliciousness of pearl freckles to the greatest extent.

Cooking steps:

1. Let the stall master kill the fish, come back and clean it, cut the scallion into sections, shred the scallion leaves, slice part of the ginger and shred part of it; cut the scallion and part Place the ginger slices on the bottom of the steamed fish plate; stuff the other part of the ginger slices into the fish belly; rub a small amount of salt on both sides of the fish body and sprinkle with shredded ginger, then set up a steamer to boil water

2. After the water boils Put the fish in and keep the fire high; take advantage of the steaming interval to soak the shredded green onions in clean water; after 8 minutes, stop the heat and open the lid and pour soy sauce on the fish; sprinkle with shredded green onions, cover and simmer for 10 seconds, then remove from the pot< /p>

3. Heat the oil in a clean pot until it smokes; pour the hot oil on the fish immediately, add coriander and serve

Cooking tips:

If the fish is very large, make two or three cuts on the fish to make it easier to cook;

It is recommended to only put the green onions on the bottom of the fish instead of stuffing the fish belly, because overcooked green onions will have a yellow smell. ;

When applying salt to the fish, try to use as little salt as possible, because the fish is eaten fresh, and too much salt will affect the taste and destroy nutrition. In addition, soy sauce itself has salt;

As for the The steaming temperature is not static and should be adjusted according to the size of the fish. It is also necessary to steam larger fish for 10 minutes. The criterion for judging whether it is cooked is whether it can be poked with chopsticks to the bottom smoothly;

Add If there is too much steam water in the plate before making soy sauce, you can pour it out and add more soy sauce. This will remove the fishy smell and make it easier to absorb the flavor;

The function of soaking shredded green onions in water is to make them Naturally roll into beautiful green onion rings;

After stopping the fire and sprinkling the shredded green onions on the fish, you don’t need to simmer it, and use the hot oil at the back to fry the green onions;

Because of the fish shape The steamed fish tray is too long to fit into the steamer, but OCD must be replaced before serving.