Steamed longli fish
Steamed fish is the best way to taste the delicious flavor of fish. Especially for longli fish, which is usually sold at sky-high prices in Cantonese restaurants. I found it at a chilled stand in the vegetable market today. Two pieces only cost 13 yuan. Worth it. This kind of fish has no bones and is not fishy, so it is very suitable for steaming.
Recipe Recommendations
- Longli fish art. 2
- green onions half a
- shallots of 5
- peanut oil appropriate amount
- ginger slices appropriate amount
Steps for Steamed longli fish
1
Wash 2 longli fish, dry the water on the fish, and place them on a plate. Put a few slices of ginger under the fish.
2
Cut a few shredded green onions and place them evenly on the fish. Put water in a steamer and sit on the stove, bring to a boil over high heat, then add the fish, cover and steam over medium high heat for 4 minutes, and steam for 1 minute.
3
Prepare ingredients when steaming fish. Cut the remaining green onions into thin strips, and cut the green onions into chopped green onions.
4
After the time was up. Remove the fish plate and remove the shredded green onions from the fish. Pour away the juice from the steamed fish.
5
Place the freshly cut shredded green onions and chopped green onions on the fish.
6
While the fish is taken out of the steamer, sit the wok on fire and add slightly less peanut oil than usual for frying a green vegetable. Heat the oil over medium heat and smoke. Be careful, it's best to heat it up. About 40 seconds after the smoke came out. Pour the oil quickly on the steamed fish. Pour the oil evenly and sweep it from beginning to end.
7
Just after pouring the hot oil, immediately pour Li Kum Kee steamed fish soy sauce on the fish. You should also pour it from beginning to end, and you should also pour it evenly and once.
8
Then you can serve the table. The taste is exactly the same as in the restaurant.Steamed longli fish Make Tips
1. Highly recommend Li Kum Kee steamed fish soy sauce. It can make your steamed fish of more than one grade. The smell is the same as in the hotel. 2. Be sure to pour the oil first, then pour the soy sauce. If the order is reversed, the soy sauce will be fried by the hot oil. 3. The juice steamed by the fish must be poured out. Don't feel bad, this water is the most fishy. 4. Trust me, this method of steaming fish is the best. It has been tried and tested. It is the same for any fish. Let's try it, everyone.