Steamed white fish head
Cantonese steamed fish is the most important thing about its original flavor. There are not many seasonings, light and delicious.
Recipe Recommendations
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- hot oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed white fish head
1
Remove the scales, gills and intestines of the fish and wash it. Prepare onions and ginger.
2
Cut the fish in half, cut the fish cross-section several times, and rub it inside and outside with salt.
3
Put some ginger slices into the fish and add cooking wine.
4
Bring the water to the boil and steam for 3 minutes.
5
Pour out the water from the steaming fish basin.
6
Steam for another 10 minutes, simmer for 2 minutes, remove the ginger slices, and pour away the steamed fish juice.
7
Sprinkle with some chicken essence and pour appropriate amount of steamed fish soy sauce.
8
Place shredded ginger on the fish.
9
Place shredded green onion.
10
Pour on hot oil.Steamed white fish head Make Tips
1. Be sure to wait until the water boils before steaming the fish. 2. Pour out the water from steaming the fish twice, and there will be no fishy smell. 3. Do not cut open the back of the fish head, but connect it.