Has always been fond of steamed fish, can not resist. I remember that when I went home on the road, I always brought a live fish home, Wuchang fish, squid, grouper, tilapia, etc., but the practice was always a monotonous steaming. In a book about Sichuan cuisine, when it comes to boiled cabbage, the highest state of ancient Chinese cuisine is “big and wrong”. It means that the most upscale dishes do not need to be over-flavored to keep the taste of the ingredients themselves best. From this level alone, Cantonese cuisine and Huaiyang cuisine occupy an innate advantage. Cats eat fish, dogs, meat, Altman, and small monsters are the norm, but none of the cats I have raised are fond of fish. So when I was carrying a fish to open the door, the cat just looked up at me and the fish in the opponent didn't have any interest; as for me, I changed the shoes and opened the speaker. The cat kissed the fish and went into the kitchen. . Pick up the rice, start to pack the fish, go to the scales and go to the belly, clean the side and cut the three knives, spread the salt on the palm of your hand and evenly smear the fish, put the fine ginger and green onion on the bottom of the plate, hold the fish gently Put in the pan and pour the oyster sauce. On the other side of the pot has been steamed, put the fish into the steamer and start counting down for eight minutes. When the time is up, turn off the fire and put out a plate of brain. Pour all the soup water, re-cast the oil and put it back in the pot. Steaming. The other side is not idle, the wok is burned with a spoonful of hot oil, and the fine onion is coded on the fish body, and the hot oil is poured. The scent of the savory and green onion that is locked in the fish by the steam is instantly ignited by the hot oil, and the whole kitchen is an intoxicating taste. At this time, the rice is also cooked with a bowl of rice. At the table, the cat was lazy in bed, and at the table I picked up the chopsticks and put the most delicious piece of meat on the back of the fish into the bowl. It is said that there is fish and rice is life. Snacks in the food store, one after another in the new...http://shop65860707.taobao.com/?spm=0.0.0.0.epuYRy
Pack the fish, go to the scales, go to the cockroach, go to the belly. Thicker fish, cut three sides on the side.
Spread the salt on the palm of your hand and then wipe it on the fish. Put on the fish, put the onion and ginger on the fish and on the plate. Then pour the steamed fish oyster sauce.
After the steamer is steamed, put the fish in and steam it. It will be eight minutes thicker and six or seven minutes thinner. Then out of the pot.
Pour off the steamed fish oyster sauce and remove the onion silk ginger. Then pour a spoonful of hot oil.
The most important thing about steamed fish is the heat, so you must not pass. There is also the need to release the fish after the SAIC.