1000g golden pomfret, 5 shallots, 8 slices of ginger, 4 slices of shredded ginger, 1 slice of shredded pepper, 50ml of bonito soy sauce,
20 ml of vegetable oil, salt 1 teaspoon, 20 ml of rice wine, appropriate amount of pepper, and black vinegar 10 ml.
working methods
1
Make two 10 knives on the back of the fish. You don't need to cut a knife on the back of the fish at the bottom of the plate! Spread ginger slices, add marinade, seal the plastic wrap, wait until the water boils, put the fish in the fire and steam it, depending on the time, about 20~25 minutes.
2
At this time, the ginger slices and peppers are shredded, and the onion segments are cut to about 10 cm. Then, pull the filaments, prepare a bowl of ice water, and put in 3 filaments of ice water for later use.
three
If there is not enough water when steaming fish and the fish is cooked slowly, it is recommended to boil a small pot of water next to it. Add boiling water when steaming fish, so that the temperature will not be lowered again!
four
Check the incision of the 10 knife to see if the fish is juiced. If it is juicing, turn off the fire! Put it in a pot to keep warm, then take out the bonito soy sauce heated in step 4.5, season it with salt and put it away for later use.
five
Heat the vegetable oil until it smokes, and turn off the fire.
six
Take out the fish, drain 3 shreds, spread on the back of the fish, sprinkle with a little salt and black pepper, and pour hot oil evenly. Serve.
seven
Fresh fish don't need too much pickles, but they can't eat the sweetness of fish!