Recipe: God-class restaurant Hong Kong-style steamed fish

Home Cooking Recipe: God-class restaurant Hong Kong-style steamed fish

Notes:

Don't take salted fish! ! ! Say it again

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare the key to the scent. Put the shallots and onion slices [cold pan cold oil] under the pan. Open a small fire and slowly simmer to light brown. Don't be too golden (not fragrant) or too deep (coke). patient! It takes more than ten minutes der~

    Prepare the key to the scent. Put the shallots and onion slices [cold pan cold oil] under the pan. Open a small fire and slowly simmer to light brown. Don't be too golden (not fragrant) or too deep (coke). patient! It takes more than ten minutes der~

  2. Home Cooking Recipe: Pictured is a good scallion oil ~

    Pictured is a good scallion oil ~

  3. Home Cooking Recipe: Cut the onion and ginger slices and steamed fish oyster sauce (if you want to use the bottle of steamed fish oyster sauce sold outside, ignore this step) Restaurant-grade homemade steamed fish oyster sauce material: celery: 120g water: 500g soy sauce : 200g soy sauce: 25g fish sauce: 15g pepper powder: 5g chicken powder: 25g rock sugar: 50g cooking wine: 2 tablespoons salt: 5g celery boiled water, after the water is opened, add the remaining ingredients to the small fire. When you're done, try it and add water and salt to your taste. In general, the fish should be slightly salty to be delicious.

    Cut the onion and ginger slices and steamed fish oyster sauce (if you want to use the bottle of steamed fish oyster sauce sold outside, ignore this step) Restaurant-grade homemade steamed fish oyster sauce material: celery: 120g water: 500g soy sauce : 200g soy sauce: 25g fish sauce: 15g pepper powder: 5g chicken powder: 25g rock sugar: 50g cooking wine: 2 tablespoons salt: 5g celery boiled water, after the water is opened, add the remaining ingredients to the small fire. When you're done, try it and add water and salt to your taste. In general, the fish should be slightly salty to be delicious.

  4. Home Cooking Recipe: Steamed fish steamed fish time: about 500g of fish, usually takes 7-10 minutes. According to the thin thickness of the fish. Ultra-thin fish for 7 minutes, thick fish for 10 minutes. After steaming, look at it, if the bone is not cooked. Steam again in 1 minute. Plate: The dish of steamed fish should be taken to the microwave oven for 2 minutes and preheated. The plate should be very hot before it can be smashed, otherwise the fish will not be tender. Bottom: Covered with shallots and ginger. Not only the mites, but also the space for the steam to circulate, the fish will be cooked more evenly. Heat: Super fire, big steam. After the water rolls, the fish is released when the steam reaches the fullest. Less water & maximum fire. The fish will be smooth and fragrant. If the fire is not enough to cook so much water, the steam will be insufficient, the fish will be loose due to the loss of water, and it is not delicious~ Pot lid: Be sure to cover the steam!

    Steamed fish steamed fish time: about 500g of fish, usually takes 7-10 minutes. According to the thin thickness of the fish. Ultra-thin fish for 7 minutes, thick fish for 10 minutes. After steaming, look at it, if the bone is not cooked. Steam again in 1 minute. Plate: The dish of steamed fish should be taken to the microwave oven for 2 minutes and preheated. The plate should be very hot before it can be smashed, otherwise the fish will not be tender. Bottom: Covered with shallots and ginger. Not only the mites, but also the space for the steam to circulate, the fish will be cooked more evenly. Heat: Super fire, big steam. After the water rolls, the fish is released when the steam reaches the fullest. Less water & maximum fire. The fish will be smooth and fragrant. If the fire is not enough to cook so much water, the steam will be insufficient, the fish will be loose due to the loss of water, and it is not delicious~ Pot lid: Be sure to cover the steam!

  5. The steamed fish is taken out and the water in the dish is drained. The fish is covered with green onion and topped with hot scallion. (Step 1 do, if it is not enough to burn, take a meager heat.) Then sprinkle the steamed fish oil in step 3 around the plate... God-class steamed fish is complete! Come to a bowl of rice, ah, ah.

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