Fujian cuisine has been developed in Fuzhou, Quanzhou, Xiamen and other places, and is represented by Fuzhou cuisine. With seafood as the main raw material, we pay attention to sweet, sour, salty, delicious and fresh color. Although steamed hairtail is also found in other cuisines, it also reflects its own strengths and characteristics in Fujian cuisine.
I thought that steamed hairtail could not be imported, because we can't see fresh hairtail all year round in our local area. They are all frozen products, and our family also hates eating hairtail the most. Unexpectedly, the fish steamed according to this method would not have any fishy smell at all and would be very delicious.
Steamed hairtail
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed hairtail
1
Remove the head and tail of the hairtail, wash and remove the dirt, and cut the top into a cross grid.
2
Cut it into inches.
3
Place into a plate, add salt, onions, ginger, and cooking wine and marinate for about ten minutes.
4
Add steamed fish soy sauce and pour with 1 spoonful of cooked oil.
5
Put in the steamer for six to seven minutes.
6
Turn off the heat and simmer for another two or three minutes before taking out.
7
Pick out the green onions and ginger, and place some chopped green onions and shredded red peppers for decoration.Steamed hairtail Make Tips
It is best not to remove the white scales on the surface of hairtail.