Golden ancient fish has high nutritional value and delicious meat. It only has the main bones and no small thorns. This time I bought it wild, 16 systems, and 4.5 yuan per two Hong Kong dollars. The fish gel is very thick, and after eating it, its lips stick to it. Ho...
Fresh live fish are best steamed. It is simple and will not smell oily. You can also steam Tianjin winter vegetables or garlic and fermented soybeans. This time I use peel to steam. You can extract the fishy smell without mixing other flavors and maintain the original flavor of the fish flavor. The operation is very simple. Now I explain it step by step. When I talk about other steamed fish in the future, I will omit some of the operations.
Steamed golden ancient fish
Recipe Recommendations
- pericarp second sheet
- onion Xiao Xu
- rapeseed oil three tablespoons
- soy sauce Five tablespoons
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed golden ancient fish
1
The weight can be seen in the real objects, namely: golden ancient fish, peel, and onion.
2
Soak the peel in hot water (wash the fish and onions while dipping).
3
After soaking for five minutes, scrape the white part of the peel clean with a knife.
4
Shred the peel.
5
Spread the cut peel on the fish surface, and cut the green onions into small particles (it is best to chop it almost before steaming to maintain the aroma.).
6
Drain water from the steamer, add a rack, cover, and bring the water to a boil. (In fact, this step should be the first step. When boiling water, it is just time to prepare the materials. But if you do it for the first time, make preparations before boiling water to avoid messy hands and feet).
7
Bring water to a boil and add the fish with the skin on it. Upper cover.
8
Steam on high fire for 5 minutes.
9
Pour out the juice from the fish plate and drizzle with soy sauce.
10
Add the green onions, heat the oil, and drizzle on the green onions. It's ready.Steamed golden ancient fish Make Tips
Steaming fish is very important in controlling the steaming time. It depends on the weight and thickness of the meat. Usually, it takes seven or eight minutes for a pound of fish. If it is about half a catty, five minutes will be enough. The meat is considered ripe if it is stripped of the bones.