Steamed fish is the first choice for fresh squid or squid. This dish is a trick of my family's father. Record it. Some friends told me that the steaming time is a bit long. Thank you for these friends. However, because there are elderly children in the family, the steaming time is a little longer, after all, it is a river fish. Of course, if you don't care, you can reduce the steaming time. And the fish are also big and small, and you can adjust it yourself in time. But I suggest you must steam!
Fish, open to the internal organs, sputum, scrape the scales, wash, control dried ginger cut large pieces, 6 pieces. Cut the onion into three segments.
Fish knives: Two knives are cut diagonally on both sides of the fish.
Apply 2g of salt to the fish by hand.
Each piece of knife is sandwiched with a piece of ginger.
Put two pieces of ginger and two pieces of onion in the belly of the fish. The remaining piece of onion is cut into thin filaments for use.
Put enough water in the steamer to boil, then put the fish in the steamer and turn off the fire after about 10 minutes. The time can be adjusted according to the size of the fish, or increased or decreased by 1 to 2 minutes. Note: 1, the water is opened and then put the fish into the pot 2, keep the fire throughout, so the water must be enough!
Take out the fish and change the plate. Do not use the water from the steamed fish. Topped with steamed fish oyster sauce. Put the onion evenly on the fish. You can also order some coriander segments, or some decorations for the blue-red persimmon.
The last step: open the medium fire, put 60-70ml of oil in the pot, and add the pepper at the same time. As the oil temperature rises, turn off the fire when the pepper is full of fragrance, and pour the oil on the fish. When leaching the oil, filter the pepper with a small colander. With the sound of “呲啦”, the onion and the pepper are fragrant. Can go to the table~????????????~