Recipe: Ginger onion steamed fish

Home Cooking Recipe: Ginger onion steamed fish

Ingredients:

Steps:

  1. Home Cooking Recipe: Remove the fish from the internal organs, clean it, and cut a knife on the back of the fish on both sides, dry the excess water, and marinate for 5 minutes with salt, pepper and cooking wine.

    Remove the fish from the internal organs, clean it, and cut a knife on the back of the fish on both sides, dry the excess water, and marinate for 5 minutes with salt, pepper and cooking wine.

  2. Home Cooking Recipe: Put the onion segments under the fish, the ginger slices into the fish belly and the fish head

    Put the onion segments under the fish, the ginger slices into the fish belly and the fish head

  3. Home Cooking Recipe: Ginger to sliced ​​shredded, onion washed and shredded

    Ginger to sliced ​​shredded, onion washed and shredded

  4. Home Cooking Recipe: Boil the water in the steamer and put the fish in the fire for 6 minutes. After the fire is turned off, do not open the lid. The fish does not take out the pot. Use the remaining temperature in the pot to “make steam” for 5 minutes before the pot is cooked; Good fish pick out ginger slices, green onions, do not pour off the water, then put the fresh onion on the fish; put the oil in the wok, sauté the ginger; put the seasoning into the pot and boil; Finally, pour the cooked seasoning onto the fish.

    Boil the water in the steamer and put the fish in the fire for 6 minutes. After the fire is turned off, do not open the lid. The fish does not take out the pot. Use the remaining temperature in the pot to “make steam” for 5 minutes before the pot is cooked; Good fish pick out ginger slices, green onions, do not pour off the water, then put the fresh onion on the fish; put the oil in the wok, sauté the ginger; put the seasoning into the pot and boil; Finally, pour the cooked seasoning onto the fish.

Tips:

The method of steaming fish in restaurants is not difficult. The secrets are: 1. After cleaning the fish, draw two knives on the back of the fish, marinate with salt, pepper and cooking wine for 5 minutes, then place the onion under the fish, and put the ginger into the fish belly and fish head; 2. After the water in the steamer is boiled, put the fish into the pot; 3. The time of steaming fish is also very important. The fish of about 500 grams can be turned off after about 6 minutes of steaming with a big fire. 4. After the fire is turned off, do not open the lid, the fish does not take out the pot, use the remaining temperature in the pot to "make steam" for 5 minutes before the pot is discharged; 5. After the fish is out of the pot, add the onion section, then sauté the ginger, add the seasoning to boil and pour over the fish; the steamed fish of the restaurant flavor is so simple!


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