steaming takes 8-1 minutes. According to the size of the fish, the time should be extended or reduced.
Practice:
1. Wash the fish, and prepare the onion, ginger and pepper.
2. Cut 5 or 6 pieces of ginger and shred the rest; Shred onion; Shred red pepper.
3. Row the fish backward with a knife from the joint of fish flesh and fish bones on both sides, and cut it down to the tail of the fish.
4. Use salt and a little monosodium glutamate to evenly code the fish, including the belly.
5. spread the ginger slices on the bottom of the plate.
6. Pull the fins off the fish's head and make the fish stand in the middle of the plate.
7. Sprinkle the onion on the back of the fish.
8. Boil the water in the pot, and steam the fish in the pot for 5 minutes.
9. After the pan is taken out, heat the cooking oil in the oil pan. Remove the freshly steamed shredded ginger and scallion, add new shredded ginger and scallion and red pepper, pour the steamed fish soy sauce on the steamed fish, and pour the oil on the fish. Open-backed fish
Open-backed fish does not refer to a certain kind of fish, but refers to a method of cutting fish, which cuts the back of the fish with a knife to separate the fish from the bones. A cooking method in which fish can be cooked faster.
Fish is a kind of variable-temperature aquatic vertebrate, which is covered with bone scales, breathes through gills, swims through the swing of tail and trunk, and feeds on upper and lower jaws. It belongs to the vertebrate subfamily of Chordata. Generally, vertebrates are divided into fish (53%), birds (18%), reptiles (12%), mammals (9%) and amphibians (.