Let me talk about steamed fish tips, very practical, suitable for most varieties of fish. 1. Choosing fish, the fish that are generally needed are about one or two pounds, too small, no meat, no head; too big, old meat, bad taste; 2. Deal with fish, most fish have a black inner membrane in the abdomen, must be removed, and then a few knives on the back or knife into the required pieces, in order to taste; 3. Marinated fish, marinated with a small amount of salt, cooking wine, ginger and green onions, the time does not need to be very long, about 15 minutes; 4. Steamed fish, wait for the water in the pot to boil, then put it into the steam, a pound of fish is usually fired for eight minutes, then turn off the fire for two minutes; steaming time with the fish The size of the adjustment, steaming time should not be too long; V. Seasoning, after the fish is steamed, firstly, the water should be taken out, because the water in the steamed fish is very simmering; the steamed fish oil or the delicious rice is hot, and the green onion and shallots are added, and the fried pepper is fried. Put the oil on top and let the onion taste scent. Come and see the "Opening Wuchang Fish" that I made for the Mid-Autumn Festival and the National Day Double Festival. The absolutely affordable feast is delicious.
Live Wuchang fish, cut clean, cut the head and tail, cut off
The middle section is cut into pieces with a knife from the back, and the parts of the fish belly are connected.
Put the cut fish skin in a large bowl, add ginger, salt, chicken, white pepper, cooking wine
Mix and marinate for 15 minutes
The fish tail is discarded, the fish head is placed upside down in the dish, and the fish fillet is fanned in the dish to make the peacock open.
Put it in a steamer that has been steamed and steam for about 8 minutes. Do not remove the lid immediately after turning off the heat.
When steaming the fish, cut the green onions into silk, and scallions are served.
Remove the steamed fish, pour off the steamed water, and pour the steamed fish oyster sauce
Put the prepared green onions and shallots into the middle of the fish
Add the right amount of oil to the pot, stir-fry the ginger and pepper
After sautéing the scent, drain the sundries and pour the hot oil on the chopped green onion.
The tail decoration is decorated with crab seeds.
1. After the fish is cleaned up, remember that the black film inside must be removed; the head and the tail are cut across the knife, the head and the tail are removed, the head is left to shape, and the tail is not used; 2. The fish body is cut into equal distances, which can be cut off or not cut. The knife method that does not cut is cut from the back, and the fish belly is connected. I think it is easier to pickle the cut and better, and there is no need to test the knife; 3. Marinate with ginger, shallots, cooking wine and salt for fifteen minutes. Marinate and place in a dish. The fish fillet is cut into a round shape and the fish head is placed upwards. 4. Boil the water in the pot. After the water is opened, put it on the steam for about 8 minutes, then turn off the heat for two minutes. (According to the size of the fish, I am a pound of fish;) 5. After steaming, take it out and dry it. This water is very simmering, then add the right amount of steamed fish oil or beautiful; 6. In the pot, add the appropriate amount of oil to the pepper and ginger. Pour it into the top of the chopped green onion and diced green onion. Finally, add some red crab seeds to the tail.