material

Flat fish 1 fish,

Seasoning: cooking wine 5g, salad oil 10g onion 10g, ginger slices 10g, shredded onion 10g, shredded ginger 10g, salt 5g, coriander 2g and shredded red pepper 2g.

method of work

1, remove gills and viscera from flat fish, and put a flower knife on the back of the fish after washing.

2. Code the onion and ginger slices in the plate, put the flat fish into the steaming plate, code the onion and ginger slices on the fish, pour the cooking wine and add salt. 　

3. Drain the drawer pan. After the water boils, put the steaming tray in, steam on medium-high fire 10 minute, turn off the fire, and then steam for 5 minutes.

4. Take the fish dish out of the drawer, pick out the onion and ginger slices, add shredded onion and ginger, heat the oil, pour it on shredded onion and ginger, pour the steamed fish juice, and garnish with shredded coriander and red pepper.

Steamed flat fish practice 2,

material

Ingredients: 350g flat fish,

Accessories: 5 grams of ham, 25 grams of winter bamboo shoots and 20 grams of fresh mushrooms.

Seasoning: 50g lard (suet), 20g cooking wine, 5g salt, 5g soy sauce, 8g scallion and 3g ginger.

method of work

1. Remove scales, gills and internal organs from flatfish, wash them with clear water, scald them in a 80% hot water pot, take them out, and then wash them with clear water;

2. Slice winter bamboo shoots and ham;

3. Knot the onion and slice the ginger;

4. Cut pork suet into cubes;

5. Put the flat fish neatly in the soup basin, first put bamboo shoots on the fish to smooth it, then put the ham slices on the bamboo shoots, then add the water-soaked mushrooms, diced pork, onion and ginger slices, add the refined salt, soy sauce and cooking wine, and steam it on high fire for 10 minute;

6. When the fish is cooked, come out of the cage immediately, and pick up the onion knots and ginger slices.

7. Pour the juice of the steamed fish into the pot, add the chicken soup, boil it and pour it into the fish bowl.