Steamed mandarin fish
By TraceMetz
Fish has higher nutritional value than meat and is more easily absorbed by the body than meat. Steamed fresh fish best highlights the deliciousness of the fish and makes it healthier. Many people always feel that fish steamed at home is not as delicious as cooked in restaurants. In fact, steaming fish is not very difficult. As long as you master a few key points, you can still make delicious and smooth steamed fish at home.
Recipe Recommendations
- onion appropriate amount
- Jiang appropriate amount
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for Steamed mandarin fish
1
Scales the mandarin fish to remove the internal organs and wash off the blood. Draw a few knives on the back of the fish on both sides, and fill the fish with slices of shredded ginger and chopped green onion.
2
Put a few scallions and shredded ginger on the plate, then put the bass on it, and then put a few slices of ginger on the back of the fish.
3
After boiling the water in the pan with high heat, put the fish into the pan and steam for about 8 minutes.
4
After steaming the fish, dump the water from the plate, throw away the onions and ginger, re-spread the shredded onions and a little shredded ginger, and drizzle with boiling oil.
5
Add a little salt, sugar, cooking wine and water to mix well, put it in a pot and bring it to a boil, and pour it over the fish. The delicious steamed mandarin fish is ready.Steamed mandarin fish Make Tips
1) You must choose fresh, live fish for steaming.
2) When steaming fish, wait until the water boils before putting the fish in the pot, and use high heat to ensure the meat is tender and fresh.
3) Pour off the excess water from the fish before drizzling it with hot oil; this prevents the steamed fish from being fishy.
4) The oil poured over the shredded green onions must be very hot to bring out the onion's aroma and keep the onions vibrant green.