Chinese Food
Steamed hairtail
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Hairtail meat is delicate and has no earthy smell. It is easy to be processed and can be used with a variety of ingredients, no matter fresh hairtail or frozen hairtail. Common practices include stewing, steaming, frying, steaming and braised. It can also be used as dry pot, hot pot and multiple western and Japanese dishes. Fish is easy to digest. It's a good home recipe for all ages.
Cooking ingredients
Cooking Steps
Step1:1. Remove the head and tail of hairtail. Clean the internal organs. Drain the water.
Step2:2. Draw a cross knife on the fish for taste.
Step3:3. Add cooking wine.
Step4:4. Marinate with shredded onion and ginger for about 1 hour.
Step5:4. Pick up the shredded onion and ginger. Put the fish in the plate. Sprinkle the shredded onion and ginger again.
Step6:5. Put it into the steaming oven.
Step7:6. Close the furnace door. Select the fresh and tender pure steam key. 100 ℃ for 12 minutes.
Step8:7. In the process of steaming.
Step9:8. Coming ou
Step10:9. Take out the dish and pour out the steamed soup. Pour out the shredded onion and ginger. Repaint the shredded onion, ginger and red pepper. Pour a tablespoon of steamed fish soy sauce evenly.
Step11:12. Heat a proper amount of cooking oil in a pan. After the oil is heated, evenly pour it on the fish.
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:1. The steaming time depends on the size and thickness of hairtail. 2. Do not remove the silver scales on the surface of hairtail when cleaning it. There are skills in making delicious dishes.
