Steaming is the best cooking method to ensure the freshness and delicacy of fish. Cooking steamed mandarin fish at home is also very simple. Just change the knife of mandarin fish first, then marinate it, put ginger slices in the belly of mandarin fish, and then steam it in the pot for 10 minutes. Take out, pour in steamed fish drum oil and decorate. Simple and delicious.

Material details:

Ingredients: one mandarin fish.

Seasoning: a few slices of ginger, 20g vinegar, steamed fish oil 15g, shredded onion, shredded green pepper, shredded red pepper, appropriate amount of shredded ginger, half a spoonful of salt and 20g cooking wine.

The easiest way to steam mandarin fish

1. First, scale and gills the mandarin fish, then clean it, cut a flower knife on the mandarin fish's back with a knife, then put a little salt on the sides and stomach of mandarin fish, put ginger slices in the mandarin fish's stomach, put some on the mandarin fish's back, then pour a little cooking wine and vinegar, and marinate/kloc.

2. When pickling mandarin fish, start to boil a pot of boiling water (put as much water as possible to avoid drying up). After the water is boiled, put the pickled mandarin fish in a dish, put it in a boiling steamer, and cover the pot.

3. Steam on high fire for about 10 minutes, then open the lid, sprinkle with shredded ginger, shredded onion and shredded pepper for decoration, and continue steaming for about 2 minutes.

4. Take out the steamed fish and pour the steamed fish tube oil. This delicious steamed mandarin fish is ready. It's simple.

Tips for making steamed mandarin fish;

1. Steamed fish has very good requirements for materials, so mandarin fish must be fresh and alive, and it is best to kill the fish now to taste fresh and delicious.

If you buy it in the market, it's best to make this dish within 30 minutes, otherwise the mandarin fish will become stiff and the steamed fish will not taste good.

2. Steamed mandarin fish In order to ensure that the fish is fresh and tender, it is necessary to add mandarin fish after the fire is boiled, and steam it all over the fire.

3. The meat quality of Siniperca chuatsi is very tender. When pickling mandarin fish, you should not put too much salt. Steamed fish is delicious only when it pays attention to its original flavor. Cooking wine has the function of deodorization, so you can't add more.

4. It is very important to pour steamed fish drum oil on mandarin fish after steaming. The key to seasoning steamed fish lies in this steamed fish drum oil, which can bring a very delicious taste to mandarin fish.