How to cook steamed fish?

1. Treat the fish, stuff the fish belly with slices of onion and ginger, and marinate with salt, lemon juice and cooking wine for a while.

2. Mix the steamed fish, soy sauce and oyster sauce into juice and steam with the fish for 10 minute.

3. Heat the oil and pour it on the surface of steamed bass.

1. Wash and drain the fish pieces, and marinate them with onion, ginger, garlic, pepper, salt, sugar, cooking wine and light soy sauce for more than 1 hour;

2. put a layer of frozen tofu on the bottom of the plate, thaw and drain the water, and be sure to squeeze out the water, otherwise the heated water will affect the taste of the dish.

3. code another layer of black fungus;

4. Finally, the marinated fish is coded, cooked and steamed for 20 minutes;

5. After cooking, pour in the steamed fish and soy sauce.

Home-cooked steamed fish editor

material

Fish, ginger and garlic, pepper, salt, cooking wine, soy sauce.

working methods

1. Wash and drain the fish. Be sure to wash the black in your stomach, or it will stink.

2, cut some ginger on both sides of the fish head and stomach to block the fishy smell, and the bigger fish can also cut a few knives on the stomach to put ginger, which is better to cook!

3. Chop ginger, garlic and pepper (optional).

4. Rub a layer of oil on the fish, put a little oil on the plate, boil the water and steam it in the pot (depending on the size of the fish, the eyes are usually upside down, or you can wear it as long as you tie chopsticks)

5. Put the steamed fish aside and pour in soy sauce, put oil in the hot pot and put more. After the oil is hot, put ginger, garlic and pepper powder into a frying pan and add salt (more salt is removed, because fish does not add salt). When the color changes, pour it on the fish! !

Shredded onion, shredded ginger, Shaoxing wine, shredded green and red pepper, soy sauce, vinegar, suet, vegetable oil, oyster sauce.

production process

Step 1: Choose fish: The weight of fish should be controlled at about 500 grams, and the beauty of the fish dish is secondary. The key is that the cooked temperature is easier to grasp.

Step 2: Shaping the fish: After cleaning the fish, cut the fish's spine from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish, and then dip it in a little white wine.

bouillabaisse

Steamed fish (5 strips)

Step 3: Season the fish: Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushroom powder into the fish's belly, which will not only make the fish taste fresher, but also make the steamed fish look full.

Step 4: Set the fish plate: Take large pieces of ginger and onion, cut them into long and thin filaments with uniform length, and spread them on the fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.

Step 5: the heat of the fish: the heat is the key to steaming the fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.

Step 6: Virtual steaming of fish: The so-called virtual steaming means that after the fire is turned off, do not open the lid, steam for 5 to 8 minutes by using the residual temperature in the pot, then take out the pot and spray the prepared soy sauce, vinegar and a little clear oil on the fish.

Production skill

1. If it is a slightly larger fish, the steaming time can be extended for another 2 to 3 minutes; You can also put two chopsticks under the fish to let the fish leave the bottom of the plate.

bouillabaisse

bouillabaisse

Heat the fish until it is fully cooked; You can also steam the fish vertically and spread a piece of onion on the belly of the fish to make the fish stand steady. At the same time, draw a flower knife on both sides of the fish, and put ginger in each slit. Remember, don't forget to steam.

2. If you want the fish to smell less astringent and softer, you can put soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and then pour it on the fish.

3. Cooking steamed fish is also a science, from fish selection to ingredients, from putting the plate into the pot, from heat to virtual steaming, every step is very particular. Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the "freshness" of steamed fish.

Make ingredients

Ingredients: Wuchang fish 1.

Seasoning: salt, soy sauce, ginger, onion, red pepper and pepper.

Taste: salty and delicious

Preparation time: 15 minutes

Number of people: 2 people

Cooking time: 10 minute

Exercise 2

production process

1. Cut off the head and tail without appetizing, and slice from the back. Don't cut off your stomach. The knife should be quick.

2. Set, marinate for a while with a little cooking wine.

3. Cut the required pepper into sections, put chopped green onion and ginger slices on the ginger slices, and steam them in boiling water for four minutes. Take out the ginger slices when you come out of the cage.

4. Mix the steamed fish juice with a small amount of soy sauce and pepper. Pour it on the fish and sprinkle with chopped green onion and pepper.

Wuchang fish itself is very fresh, without monosodium glutamate, beautiful in appearance and smooth.