Ham Kaiping Fish
By HudsonFrami
Like a beautiful flower, when the flowers bloom, they make a blooming fish.
Recipe Recommendations
- Wuchang fish 500 grams
- ham sausage a
- ginger a
- millet pepper of 5
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- balsamic vinegar appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- ten minutes
- senior
Steps for Ham Kaiping Fish
1
Prepared ingredients.
2
Chop off the head and tail of the bream fish and remove the internal organs (as shown in the picture)
3
Cut the fish into the shape shown in the picture (don't cut off the fish maw, it's a little laborious.) Brush evenly with appropriate amount of cooking wine and salt, and let stand for 10-20 minutes.
4
Cut the ham into strips, cut the ginger and millet peppers for later use.
5
Place ginger slices on the bottom of the plate and arrange the marinated fish in the pattern shown in the picture.
6
Arrange the ham, bring the water in the pan to a boil, and steam it in the cage. (Steam until the fish eyes protrude before turning off the heat. Don't remove the lid immediately. Use residual heat to steam for 2-3 minutes)
7
Adjust the seasonings while steaming the fish. (2 tablespoons soy sauce with rice pepper rings, a little balsamic vinegar, salt, sugar)
8
Decan the water from steaming the fish, pour in the sauce, and finally pour the hot oil on it.
9
Garnish with garlic leaves.Ham Kaiping Fish Make Tips
Don't steam the fish for too long. Turn off the heat when the fish eyes are protruding (the fish is cut into slices and it's easy to cook.) When steaming the fish, put the ginger under it to raise the fish body so that it can be steamed more thoroughly. After turning off the heat, steam for a few minutes, the water used to steam the fish must be decanted because it is very fishy.