Steamed dishes, especially those with astringent fish or seafood, need to be well served. At this time, you need to use the best cooking wine or ginger, and steamed vegetables often need onions to freshen. However, the shelf life of onions is relatively short, and it is not always available at home. Laohenghe's this onion ginger wine just combines these kinds of seasonings. The taste of ginger and onion is blended in the cooking wine, and it is easy to use it directly. I used squid here, because there is just wild live squid in the house. In fact, it is more convenient to use steamed fish with less thorns. It is more convenient to eat Wuchang fish and squid.
Break the fish, remove the fish gills, remove the internal organs and clean the fish belly. Be careful not to break the gallbladder or you will suffer, then scrape off the scales and wash them. This step can ask the hawker to help when buying fish in the vegetable market.
After cutting the fish head fishtail, cut it every 2cm from the back of the fish. Note that the fish belly of each section should not be completely cut off, leaving a little fish belly connected.
The cut fish is probably like this. The back of the fish is separated in sections, but the fish belly can be placed in a shape like a figure.
Use the cooking wine and salt to spread the whole fish body, turn the fish back and forth to catch the fish, and then let it sit for about 10 minutes.
If there are green onions in the house, you can cut the green onions of the green onions into thin filaments and spread them evenly on the bottom of the plate. The green onions are mainly used to increase the sweetness, which is different from the shallots, and the green onions are relatively better preserved.
Place the marinated fish on a plate with green onion, the fish tail can be placed with the fish belly, then put the plate in a steamer with cold water, cover and cook. Always remember to be cold water in the pot.
When steaming fish, you can prepare steamed fish sauce: mix evenly steamed fish oil, onion ginger wine, oyster sauce and pepper. It is best to taste it when you adjust it, according to your own taste.
After boiling the water for about five minutes, uncover the lid and sprinkle the steamed fish sauce evenly on the fish.
Then cover the lid and continue to steam for one minute to turn off the heat, and take it out after two minutes.
You can put a small piece of red pepper on each piece of fish before you put it on the table.
1. When handling fish, be careful not to break it. Cut it from the back to the direction of the fish belly, cut off the back, and connect the fish belly without cutting. 2. The biggest feeling of using this bottle of onion ginger wine is: convenient. Because ginger is relatively easy to exist in the kitchen, but the onion is not so easy to preserve, it is not always available at home, but many times when cooking steamed vegetables, you must use the onion and ginger to taste. This bottle of wine leaves the taste of onion ginger in the cooking wine. In any case, the cooking wine is used for pickling and cooking. It is convenient to use this directly, omitting the trouble of finding fresh onion ginger.