"The skin of the East Star Spot is smooth, and the cooked fish skin is cracked. When you see the white fish, you can use oil to pour it on the fish, or it can be original.
The meat quality of East Star Spot is extremely delicious, and the fish is slightly sweet at the entrance. The glue of fish skin is even more sticky, so you can't open your mouth. "
material
Ingredients
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Oriental grouper 1 strip
ingredients
oyster sauce
25 grams
Soy sauce
15g
Shredded onion
30 grams
shredded ginger
10g
Old yellow rice wine
a little
salt
of appropriate amount
Douchi sauce
Half spoon
The practice of steaming East Star Spot
1.
Defrost Starfish, scrape scales, remove viscera and clean.
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2.
Obliquely cut four knives at equal distance on both sides of the fish body.
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3.
Rub salt on the cut part.
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4.
Then apply the old wine to the whole body (this step is to remove the fishy smell)
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5.
Cut the scallion into sections and slice the ginger.
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6.
Put it in the fish's stomach
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7.
Wrap it with plastic wrap and let it stand for more than 30 minutes.
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8.
Mix 25g oyster sauce with soy sauce and half a spoonful of lobster sauce.
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9.
Slice scallion and ginger into filaments.
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10.
Remove the plastic wrap that wraps the fish
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1 1.
Put shredded onion and ginger on the fish and put it in a boiling water pot.
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12.
Steam on high fire15min
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13.
Take out the whole plate, and remove the onion and ginger from the fish.
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14.
Pour the soup from the fish dish into an empty bowl.
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15.
Then pour the soup into the juice mixing bowl
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16.
Mix well for standby.
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17.
Put the prepared soup into a wok, and bring it to a boil.
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18.
Pour the juice on the fish.
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Finished product map of steamed East Star Spot
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knack for cooking
Xiaoyingzi Xinyu:
1. The processed fish is wrapped with plastic wrap to make the fish absorb the smell of onion and ginger. It can effectively remove the fishy smell of the fish by coating the whole body with old wine or cooking wine. Fortunately, the fishy smell of Dongxing Spot is not heavy.
2. Because the eastern grouper is large and thick, and the steaming time is relatively long, I steamed it for 15 minutes.
3. The steamed fish skin is cracked, and the white fish can be seen, which can be poured on the fish body with oil. What I ate without oil is the original flavor.