steamed fish
By TierraOrn
Ingredients: green pepper
Recipe Recommendations
- fish 500g
- onion appropriate amount
- Jiang appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- vinegar appropriate amount
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for steamed fish
1
Selection of fish: It is best to control the weight of the fish at about 500 grams. The appearance of the fish in the fish plate is secondary. The key is that the raw and cooked heat is easier to grasp.
2
Plastic shaping of fish: After cleaning up the fish, use a knife to cut off the fish backbone from the abdomen to prevent the fish from being deformed due to the contraction of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish, and then dip in a little white wine.
3
Seasoning of fish: Mix a little meat into a little soy sauce, sesame oil, salt, shredded ginger, and shredded mushrooms, and place it into the fish belly. This will not only make the fish taste fresher, but also make the steamed fish appear plump.
4
Setting of fish: Take a large piece of ginger and the middle section of green onions, cut them into long and evenly long strips, and spread them on the fish plate. After putting the fish into the plate, sprinkle some shredded green onions and ginger on the fish. After ripening, it is beautiful and delicious.
5
Heat of fish: Heat is the key to steaming fish. Like many steamed vegetables, you must put the fish into the pot after the water in the pot boils, steam for 6 to 7 minutes and immediately turn off the heat.
6
Instant steaming of fish: The so-called Instant steaming means after turning off the heat, do not open the lid, use the remaining temperature in the pan to steam for another 5 to 8 minutes, and then take out the pan. Pour the prepared soy sauce, vinegar and a little clear oil all over the fish.