2. Make two cuts on the fish to facilitate the taste?
3. cut the ingredients?
4. Ready to serve?
5. Put a layer of shredded ginger under the fish, steam in the pot for 15 to 20 minutes, then turn off the fire and keep it stuffy for 5 minutes?
6. Pour the onion, ginger, garlic and pepper into the hot oil, add salt, stir fry and pour it evenly on the fish, and the fish is ready.
A fish tail (of all kinds)
Accessories: shredded onion, shredded ginger,? Shaojiu, shredded green and red peppers, soy sauce, vinegar, suet, vegetable oil and oyster sauce.
Production process
step
Specific operation
1 Choice of fish: It is best to control the weight of fish at about 500g, and the beauty in the fish dish is secondary. The key is that the cooking time is relatively easy to grasp.
2 fish shaping: after cleaning the fish, cut off the fish spine from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming. Rub lard evenly on both sides of the fish and dip a little white wine.
Seasoning of fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them into the belly of fish, which will not only make the fish taste fresher, but also make the steamed fish look full.
4 fish dish: take a large piece of ginger and scallion, cut it into long and thin filaments with uniform length, and spread it on the fish dish. After putting the fish into the dish, sprinkle some shredded scallion and ginger on the fish. When it is mature, it is both beautiful and delicious.
5 fish heat: heat is the key to steamed fish. Like many steamed dishes, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and immediately turn off the heat.
6 virtual steaming of fish: the so-called virtual steaming means that after turning off the fire, don't open the lid, use the residual temperature in the pot to steam for 5 to 8 minutes, then take out the pot, and spray the prepared soy sauce, vinegar and a little clear oil all over the fish.
Making tips
1. If the fish is slightly steamed, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to make the fish leave the bottom of the plate and make the fish cook quickly when it is heated. You can also steam the fish upright, spread the belly of the fish with a section of green onion, so that the fish can stand stably. At the same time, draw a flower knife on both sides of the fish body, and put ginger slices in each knife seam. Remember, don't forget to steam.
2. If you want to make the fish smell less astringent and more soft, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then take it out of the pot with the fish and pour it on the fish.
3. The cooking of steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is exquisite. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.