One (various) fish

Steamed fish

Steamed fish

Accessories

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

Production process

Step 1: Fish selection: The weight of the fish is the best Control it at about 500 grams. The appearance of the fish on the fish plate is secondary. The key is that the heat of raw and cooked fish is easier to control.

Step 2: Fish shaping: After cleaning the fish, use a knife to cut off the backbone of the fish from the abdomen. This can prevent the fish from deforming due to shrinkage of the fish bones after the fish is steamed. Spread lard evenly on both sides of the fish body, and then dip it in a little white wine.

Steamed fish

Steamed fish (5 photos)

Step 3: Season the fish: mix some meat cubes with a little soy sauce, sesame oil, salt, Adding minced ginger and shiitake mushrooms into the belly of the fish can not only make the fish taste fresher, but also make the steamed fish appear plump.

Step 4: Plate the fish: Take a large piece of old ginger and the middle part of a green onion, cut it into long and even thin strands, spread it on the fish plate, put the fish on the plate and then sprinkle it on the fish. A little shredded green onion and ginger will make it beautiful and evenly flavored when mature.

Step 5: The heat of the fish: The heat is the key to steaming fish. Like many steamed dishes, the water in the pot must be boiled before putting the fish into the pot and steaming for 6 to 7 minutes. Turn off the heat.

Step 6: Steaming the fish: The so-called steaming means that after turning off the heat, don’t open the lid of the pot, use the residual heat in the pot to steam for another 5 to 8 minutes and then take it out of the pot. Add the prepared soy sauce, Pour vinegar and a little clear oil all over the fish body.

Production Tips

1. If you are steaming a slightly larger fish, the steaming time can be extended by another 2 to 3 minutes; you can also place two chopsticks under the fish to After the fish leaves the bottom of the plate,

Steam the fish

Steam the fish

so that the whole body of the fish is heated and cooked quickly; you can also steam the fish standing up, using one section The green onion opens the belly of the fish so that the fish can stand stably. At the same time, make a cut on both sides of the fish body and insert ginger slices in each slit. Remember, don't forget to steam it.

2. If you want to make the fish flavor less astringent and more soft, you can put the sauce mixed with soy sauce, vinegar and a little clear oil in a small bowl, steam it with the fish, and wait until it is cooked. After steaming, take it out of the pot with the fish and pour it on the fish.

3. Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, from heating to steaming, every step is paid attention to. Of course, the taste can be adjusted according to your own preferences, but the heat and steaming are the basic guarantees for the "freshness" of steamed fish.

Making ingredients

Ingredients: 1 Wuchang fish

Seasoning: appropriate amount of salt, a little soy sauce, a little ginger, appropriate amount of green onions, appropriate amount of red pepper, pepper A little powder

Taste: salty and savory

Preparation time: 15 minutes

Number of people: 2 people

Cooking time: 10 minutes

Method 2

Production process

1. Without opening the belly, cut off the head and tail, and slice from the back. Don't cut off the belly. The knife needs to be quick.

2. Arrange the shape, pour some cooking wine and marinate for a while.

3. Cut the required chili dices, put the chopped green onion and ginger slices on top, and steam in boiling water for four minutes. Remove the ginger slices when out of the cage.

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

5. Wuchang fish itself is already very fresh, so there is no need to add MSG. The shape is beautiful and the fish meat is smooth and tender.

Method 3

Steamed fish

Steamed fish

Cantonese-style steamed fish

Preparation of ingredients

Ingredients: 1 piece of fish Accessories: green onion, ginger, steamed fish soy sauce, salt, oil

Production process

1. Clean the fish and rub salt inside and outside , put ginger slices on top.

2. Steam in a hot pot for about 10 minutes (the time depends on the size and thickness of the fish).

3. Remove the steamed soup from the plate and remove the old ginger slices (or replace it with a new plate).

4. Sprinkle chopped green onion and ginger on the fish.

5. Heat up the oil in a separate wok, pour it on the fish, and pour in appropriate amount of steamed fish soy sauce.