Steamed fish practices

Lead: There are many fish in coastal areas. What is its practice? Let me share the whole book of steamed fish for you to try.

Steamed wuchang fish,, 1.

Ingredients: Wuchang fish, onion, oil, salt, ginger, shredded onion, cooking wine, steamed fish, soy sauce.

Exercise:

1, fish processing, clean.

2. Cut the fish into 2 knives and marinate with salt and cooking wine 15 minutes.

3. Put the ginger slices in the belly of the fish and the onion slices in the fish noodles. After the water is boiled, put it in a steamer and steam for about 18 minutes.

4. Pick out the ginger slices and onion segments in the fish, then put the shredded onion in, and pour the steamed fish with soy sauce.

5. Add oil to the hot pot and heat it. Pour it directly on the fish.

Wuchang fish is fresh and tender, and steaming can keep the original flavor of the fish to the greatest extent.

2 Duojiao Fish Head

Ingredients: 1 fish head, chopped pepper, chopped green onion, ginger, salt, oil, cooking wine and starch.

Exercise:

1. Wash the fish head and cut it in half. You can make two cuts in the fish head, which will be more delicious.

2. Spread the salt evenly on the fish head, spread a layer of shredded ginger on the top and bottom, and marinate with cooking wine and oil for about 10 minutes.

3. Spread a layer of chopped pepper on the fish head (you can put less if you don't like spicy food).

4. After the water is boiled, steam it in a pot for 12 minutes, and then steam it on low heat for 3 minutes until cooked.

There will be extra soup after steaming the fish. Pour the soup into the pot.

6. Add a little water starch to thicken and pour it back on the fish head.

7. Stir-fry shallots in oil pan and pour them on the fish head.

8. Sprinkle some chopped green onion.

Fish head with chopped pepper belongs to Hunan cuisine. The red chopped pepper is covered with a white and tender fish head, which is really fragrant.

3 steamed fish

Ingredients: 450g snapper, shredded ginger, chives, salt, cooking wine and soy sauce.

Exercise:

1. After the bream is cleaned, make a shallow incision on the back of the fish.

2. Wrap the fish in salt and cooking wine, marinate for 15 minutes, fill the stomach with chives and shredded ginger, and then wrap the fish with a layer of soy sauce.

3. Boil the water in the pot, put the fish in the steamer, cover and steam for 10 minute.

4. Heat oil in a hot pot and pour it on the fish.

5. Finally, sprinkle with shredded onion, shredded red pepper and coriander.

It is suggested to cut some thick ginger strips and put them under the mat. You don't need to take it out after steaming, and you can also remove the fishy smell.