Vacuated yellowfish
By VicentaLakin
Steaming fish are suitable for summer practice, light and simple, but absolutely delicious and soft。
Recipe Recommendations
- yellow croaker appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- millet pepper appropriate amount
- peppercorns appropriate amount
Steps for Vacuated yellowfish
1
Scratch the fish off the top, remove the intestines and gills, clean and dry the water with kitchen paper towels, and scratch the fish for taste。
2
Put ginger and onion in the belly of the fish and the herring, with ginger and onion on the bottom of the plate, and with ginger and onion on the fish, with a little bit of raw smoke and a little more wine. On the fish and evenly painted, 20 minutes of pickled。
3
I'm going to have a small bowl of raw, a little platinum oil and a little sugar mix。
4
Put the fish in the pan, and then steam it for 7-10 minutes after the fire (the amount of time to steam according to size of the fish)。
5
After three minutes of fuzzy steam, the pan picks up the fish and puts it in another plate, removes the ginger onion on the surface and places onions and peppers。
6
And pour the sauce on the fish。
7
The boiler heats up with vegetable oils, and the peppers of pommel。
8
Pick out the pretzels and pour hot oil on the fish。
9
Completed Chart
10
Completed Chart
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Completed ChartVacuated yellowfish Make Tips
1. To ensure the steamed fish doesn't have a fishy smell, use plenty of shredded ginger and a sufficient amount of cooking wine; this way, it won't be fishy after marinating.
2. Generally, people use steamed fish soy sauce for steamed fish, but I don't make it often and usually don't stock it, so I mix light soy sauce, oyster sauce, and sugar to make a sauce, which tastes good as well.
3. The fish I bought was a little over 400 grams; I steamed it for 9 minutes but felt it was overcooked, so 7 minutes should be sufficient.
4. I see many recipes where the steamed fish soy sauce or sauce is put in the pot to steam with the fish, but my pot is too small. If you can, try to steam it in the pot as well.