Steamed hairtail
There are many ways to make fish, such as braising, frying, steaming, braising, etc. It can be said that each method has its own unique taste. But if you decide which method is the freshest, it can only be steamed. Because the meat of the fish itself is particularly delicious and tender, you can just put it in the pot and steam it without adding any seasoning to make it taste different! Steamed hairtail in Fujian cuisine retains the delicacy of the hairtail itself!
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed hairtail
1
Clean up the internal organs of the hairtail and cut them into pieces.
2
Wash and soak.
3
Put a cross-cut knife on both sides of the hairtail piece (obliquely cut into a grid shape) and cut it into half an inch.
4
Place the fish fish pieces on a plate.
5
Cut green onions and ginger into thin strips.
6
Add cooking wine, salt, monosodium glutamate and shredded onions and ginger.
7
Pour into a steamer and steam for 8 to 10 minutes.
8
Drizzle the steamed hairtail with clear oil.
9
Delicious steamed hairtail is ready to serve.