Introduction: What is the practice of steaming fish, next I share its practice to you.
Steamed fish with soy sauce
Ingredients: 450g bream, 10g shredded ginger, 10g sliced scallions, 18 tsp salt, 14 tsp cooking wine, 1 tbsp Haitian soy sauce
Methods:
1 ) Open the belly of the bream and remove the viscera, scrape off the scales and make a shallow cut on the back fish.
2) Marinate the fish with salt, cooking wine coating for 15 minutes, stuffed with scallions in the fish belly, shredded ginger, and then coated with a layer of soy sauce on the surface.
3) Boil water in a pot, put the fish plate, cover and steam for 10 minutes on high heat.
4) Steam the fish and drizzle 1 tsp of hot oil over the surface.
5) Sprinkle green onion, red pepper and cilantro on top.
Open Screen Wuchang Fish
Ingredients: 900g Wuchang Fish, 2 small red bell peppers, 1 tsp salt, right amount of ginger, 30ml vinegar, 15ml cooking wine, 1/2 tsp chicken broth extract, right amount of white pepper, 10g minced ginger, 10g minced garlic, 20g minced green onion, 20ml steamed fish drum oil, 20ml sesame oil. Sesame oil
Methods:
1) A live Wuchang fish, scaling and gill plucking.
2) Cut the head and tail in one slice, and pick out the guts from the side.
3) in the middle section with a knife cut into slices (can be cut off or not cut off, not cut off the 'knife law note is cut from the back, the fish belly part of the connected, personally think that cut off the better modeling is also more convenient for marinade).
4) cut the skin of the fish in a large bowl, add ginger, salt, chicken essence, white pepper, cooking wine, vinegar and marinate for 5-10 minutes.
5) Discard the fish tail, fish head up on the plate, fish slices in the plate arranged in a fan shape, make the peacock open screen shape, and then sprinkle the surface of the ginger and garlic.
6) Put it into a steamer, and steam it for about 8-10 minutes.
7) While steaming the fish, cut the small red bell pepper into rings on the diagonal, and chop the scallions. 8) Remove the fish from the steamer, pour off the steamed water, decorate the end with the red bell pepper rings, sprinkle the scallions on the end, and finally drizzle with the steamed fish drum oil and sesame oil.
Double Pepper Steamed Fish Head
Ingredients: 600g big chub fish head, the right amount of white wine, the right amount of red chopped peppers, the right amount of small yellow pickled peppers, the right amount of green onions, the right amount of ginger, the right amount of scallions, the right amount of garlic cloves, the right amount of soya sauce, the right amount of sesame oil, the right amount of oil
Directions:
1) Wash the head of the fish and cut it in half with a knife
2) Rub the fish body with salt, wine, vinegar and marinate for a quarter of an hour
3) Chop 6 garlic cloves, scallion, ginger and coriander leaves into fine pieces
4) Put it into a bowl and mix it with sesame oil, soya sauce and chili oil. Prepare red chopped pepper, yellow pickled pepper, and pour white wine and mix well.
5)Separate the chopped pepper and mix well, cover both sides of the head of the fish, into the steamer, steam over high heat for 10 minutes, and finally pour off some of the soup, drizzle with hot oil can be.