Cooking of Tiger Spots

The first is scale. Then remove the gills. The tiger grouper gills must be taken out with the fish guts! Generally, our hotel has professional tools. But if you do it yourself, you can use big tweezers instead! Tweezers are inserted from the fish's mouth! Grip the gills and rotate. Continue to turn clockwise. So the gills are separated from the tissues in the head! Then pull it out. In this way, the gills and internal organs of the fish are pulled out of the fish mouth. And the appearance of the fish has not been destroyed.

Step 3, cut the bottom of the fish's back with a knife and cut it into the middle of the fish! Note that fish are attached to fish. Then turn the sliced fish over. Do the fish well. Change the cross knife on the fish!

In this way, the preliminary processing of fish is completed!

Go to an oval plate. Bigger than a fish. Then put the scallion (10cm) ginger slices on the bottom of the plate!

Then put the fish with the changed knife on the onion and ginger. Drop the oil consumption on the fish and add Shaoxing wine. Seal it with plastic wrap! Put it in a boiling steamer, cover it and steam 12 minutes! If the steamer at home is not closed, you can steam it for another 3 points!

Put the fish in another container after steaming! Put coriander, onion and pepper on the fish! (yards into small piles) Then sprinkle with steamed fish and soy sauce! As for the dosage, adjust the salinity according to your own taste!

The last step is to flush the oil! Put 6 tablespoons salad oil into the pot and heat it to 80% hot oil temperature (there is no bubble on the oil surface and there is a slight blue smoke floating, which is 80% oil temperature at this time! ) Then pour the hot oil on the shredded onion!

Ok, steamed tiger spots are ready! This practice ensures that the nutrition of the fish will not be lost. And easy to learn.