Steamed yellowtail

Ingredients: 1 yellowtail (about 600 grams), 1 green onion, 1 piece of ginger, 2 scallions, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce, oil.

Specific method:

1, first of all, the fish scaled open belly slaughter clean, the black membrane in the abdomen as well as the skull inside the black membrane should be clean, the fish belly of the sticking bone blood should also be clean, these are the source of fishy flavor. Another, do steamed fish, fish should not be too large, generally about 500 grams appropriate.

2, a piece of ginger washed and shredded, ginger to put more, we use it to fishy.

3, mix two tablespoons of cooking wine, coated with fish all over the body, and then in the fish on both sides of the body of two cuts, this is convenient for the fish into the flavor, to achieve the fish inside and outside the flavor unity.

4, in the fish body of the incision as well as the fish belly are stuffed with shredded ginger, so that the fish can be deodorized.

5, take large green onions, cut into long pieces similar to the width of the fish body, and arrange them on a plate. We put the fish on the scallion section, so that the fish and the bottom of the plate will have a gap will not be in direct contact, one can ensure that the maturity of the fish is consistent, the second can be isolated from the steamed fish out of the soup, the soup is very fishy. So it, green onions to large trees, thicker, do not recommend using chopsticks instead, chopsticks are more thin, will not completely block the fish and plate intimate contact.

6, steamer with water to boil, water boiled fish plate placed in, my steamer is two layers, a layer of fish, a layer of soy sauce, pour soy sauce into a small bowl, put into the steamer with steam, with hot soy sauce to drizzle the fish, to be more delicious and not abrupt.

7, in the steamed fish, we come to the preparation of shredded scallions. The green leafy part of the scallion as well as the white part of the green onion should be cut into long julienne strips, and then soaked in water, where it will roll up into nice green onion rolls, which we'll use in a moment.

8, fish on the pot and steamed 6-8 minutes, turn off the fire, do not immediately remove, and then use the residual temperature to continue to false steam 5-8 minutes, and then remove, pour off the soup, take off the large green onion section and ginger, drizzle steamed fish soy sauce, sprinkle shredded scallions, with hot oil fragrance can be.

9, the fish is delicate and white, tender as tofu, light and fragrant, crisp and pleasant.