Treasure fish (perch, sea bass, osmanthus fish, etc. ) 1.
Ginger amount
Proper amount of onion
Proper amount of edible oil
Proper amount of soy sauce
Proper amount of cooking wine
The correct way to steam fish?
The freshness of fish directly affects the taste and sweetness of steamed fish. Go to the market and choose a fresh treasure fish, which is relatively flat. Just cut a few knives on the fish body and a knife on the back of perch and osmanthus fish. The back is the thickest part of the fish. Using a knife can make the fish cook faster and taste better. ▽
Please click to enter a picture description.
Shred shallots and ginger slices, put them in a small bowl and soak them in water for five minutes.
Please click to enter a picture description.
Pour some shredded ginger and onion on the fish, grab the shredded ginger and onion and put it on the fish incision, and marinate for 5 minutes.
Please click to enter a picture description.
Take two pairs of chopsticks, put a proper amount of water in the pot and arrange the chopsticks in a "well" shape.
Please click to enter a picture description.
Boil the water and pour 3 spoonfuls of cooking wine into the water. After the water is boiled, put the fish flat on the chopsticks and sprinkle some ginger. Be careful that the water level is not too high. If it becomes boiled fish, it will be bad. Cover the pot and steam for eight minutes. After eight minutes, open the lid and pour a bowl of cold water from the edge of the pot to cool down, so as not to burn your hands. Grab the ends of the chopsticks placed below and take the fish out of the plate. Take out chopsticks, and the beautiful steamed fish will be out of the pot!
Please click to enter a picture description.
Sprinkle shredded onion and ginger on the fish and pour hot oil on it is an essential step to make steamed fish. Heat the oil to heat, pour it evenly on the fish, lock the water and sweetness of the fish, and finally pour the soy sauce!
Please click to enter a picture description.
The bright white steamed turbot is finished!