How to make delicious whole fish in the hotel

Steamed fish with gold and silver garlic

Ingredients: 1 flat fish, 1 head of garlic, 1 section of green onion, 1 large piece of ginger, 1 tablespoon of cooking wine, 1 lard (refined) 1 tablespoon steamed fish soy sauce.

Method:

1. Remove the scales, gills and internal organs of the fresh halibut, clean it, cut both sides with a knife, then spread it evenly with salt and cooking wine, and marinate for 15 minutes. .

2. Rinse and drain the marinated fish, then apply lard on the surface of the fish.

3. Spread green onions and ginger slices on the bottom of the fish plate.

4. Steam in a pot of boiling water for 6 minutes

5. Chop the garlic into small pieces, rinse half of the garlic with water, clean the water, and then fry it in hot oil until golden. Garlic granules.

6. Take out the steamed fish, pour off the steamed water, then spread the gold and silver garlic on the fish, put it in the pot and continue to steam for 6 minutes.

7. Use the oil pan with fried garlic to boil the steamed fish soy sauce (or fresh soy sauce) and pour it on the fish.

Baked Spanish Mackerel with Garlic

Ingredients: 1 Spanish Mackerel, 1/2 teaspoon of salt, half a green onion, 1 piece of ginger, 2 heads of garlic, 1 tablespoon of cooking wine, bean paste 2 tablespoons, 1 teaspoon pepper, appropriate amount of vegetable oil.

Method:

1. Wash the Spanish mackerel, then remove the blood, internal organs and gills, cut into 1-2 cm thick slices, add appropriate amount of salt and cooking wine and marinate for 15 minute.

2. Cut the green onion into sections, smash the old ginger, and add more garlic to make it look like two ends.

3. Drain the water from the fish, then add an appropriate amount of vegetable oil to the pan, fry the Spanish mackerel fillets on both sides until slightly brown, and serve.

4. Leave an appropriate amount of base oil in the pot, then add two spoons of bean paste and spread over low heat.

5. Stir-fry the onions, ginger, and garlic, then add the fish fillets, cook the cooking wine along the edge of the pot, add water to the fillets, and simmer for about 20 minutes.

6. Finally add pepper, collect the thick soup and serve on a plate.

Steamed seabass

Ingredients: 1 seabass, 3 grams of salt, 5 grams each of ginger and garlic, appropriate amount of cooking wine, 30 grams of green garlic, 1 spoon of lard (refined), steamed fish with soy sauce 30 grams of oil.

Method:

1. Wash the seabass after processing, dry it with kitchen paper, make a few cuts on both sides, and rub a little salt all over the inside and outside of the fish body, marinate for 10 minutes or more. Pay attention to not too much salt when pickling, because the fish will be steamed with soy sauce in the end.

2. Stuff the fish belly with ginger and garlic, sprinkle the fish body with ginger and garlic, and pour a little cooking wine. Bring to a boil and steam for about 10 minutes. Turn off the heat and steam for another 5 minutes. minute.

3. After steaming the fish, remove the ginger and garlic, and pour out the soup in the plate. It is very important to pay attention to this step, because the fishy smell of the fish is in the soup, and the fish will not be so fishy after pouring it out.

5. Sprinkle the fish body with shredded ginger and garlic again, and pour a spoonful of hot lard. You can also use salad oil, but lard will be more fragrant. Be sure to pour it on the ginger and garlic. On the silk, so that the aroma of ginger, garlic and fish can be fully stimulated.

6. Pour steamed fish soy sauce before serving, and the steamed seabass is ready.