Making good bream is easy, like making other fish, to be delicious, de-fishy is the first thing. To remove fishy, it is very important to clean, black film on the inner wall must be scraped off all, adhering to the main spine of the red dirt, especially with the head of the junction of the dirt, all washed off , fishy flavor in addition to a large portion of the removal. Bream is small and easy to hold in the hand, so it is easy to handle. Once it's done, you can start cooking.

Preparation

Main ingredient: one cleaned bream

Accessories: one small onion, ginger, five dried red peppers, three spoons of cooking wine, and one lettuce cabbage

Preparation

1. Remove the head and tail from the bream. Start from the back and cut, each cut is about 5mm apart, pay attention to the belly part of the fish not to cut off;

2. Arrange the head and tail of the fish to form the shape of a complete fish, and sprinkle salt as far as possible into the cut slit;

3. Sprinkle cooking wine to further deodorize the fish;

4. Chop the ginger into minced pieces, and the dried red pepper into minced pieces, and sprinkle them over the fish, and take three small green onions, and knot, stuffed into the fish cut seam, if there is time, put a little more onion knot is better;

5. 10 minutes to marinate into the flavor, and then into the steamer, steam 10 minutes over high heat;

6. At this time, the fish aroma are steamed out, onion knot are steamed wilted, onion knot task is also complete, the onion knot are out of the clip;

7. the rest of the onion chopped into minced, small onion

8. Cut the minced scallions and sprinkle them on the fish, and put the prepared lettuce on one side of the plate as a garnish;

9. Start the pot to fire, burn some hot oil, pour it on the fish, this delicious steamed bream is ready;

Hot oil in the fish skin and minced scallions fried with a zigzagging sound, the fish's freshness and scallion aroma straight to the nose, lifting the chopsticks to be The fish is so fresh and tender that it melts in your mouth as soon as you put your tongue on it. The whole fish on the plate is also very beautiful shape, used to entertain guests have face.

The bream has two advantages: the meat on the belly is very thin, even the back of the fish is not thick, so it is easy to taste, but also easy to steam, so steaming is the most suitable; bream meat is delicate and tender, so do not need too much and seasoning, to keep its original flavor, onion, ginger and chili pepper to complement the most delicious taste can be made.

Cooking tips

This time the fish did not cut the fish belly into a diamond shape, so cut a little attention: 1. This dish is just a simple steam for 10 minutes, into the flavor is very important, so cut directly to the end, more flavorful; 2. In order to treat guests with face, the end of the table modeling has to be good-looking, so cut the whole fish can be set out in a beautiful The first thing you need to do is to cut the fish in such a way that the whole fish can be placed in a beautiful arc, a little bit of fish play between the meaning of lotus leaves.

Cutting the fish, the knife has to be sharp, you can grind it in advance, first cut the skin, cut to the fish bone, hands hard to cut a good pressure.