Chinese Food
Steamed mackerel with soy sauce
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Although I like to eat fish, I often make fish. But the fish I know is very limited. There are only a few kinds of fish to make. The method is very simple. Since using blog to record how I learned how to cook, I have become studious. I especially like learning how to cook fish. Today's steamed mackerel with soy sauce was learned from teacher Zhang Xinmin's blog. Actually, teacher Zhang mentioned that steamed fish with soy sauce. But when I bought fish, I mistakenly identified the little mackerel as a fish. So I made this steamed mackerel with soy sauce. When I was buying fish, I pointed to mackerel and asked the boss, this fish is fresh. I fixed it in this fish stall to buy fish for a long time. He was used to this kind of question that I always asked. He told me that it wasn't mackerel that was very fresh, and there was no fish for sale. I hesitated when I heard it was a mackerel. In my impression, the bigger the mackerel, the better. And it's too small. I told the boss about this question. This time he smiled. I believed it
Cooking ingredients
Cooking Steps
Step1:Clean and dry the mackere
Step2:Punin bean paste is crushed. Shred ginger and onion for standby
Step3:Spread soy milk evenly on the inside and outside of the fish, and put ginger on the fish belly and surface
Step4:Boiling water in the pot
Step5:After boiling, put in the fish plate and steam for 68 minutes
Step6:After steaming, sprinkle with scallion and hot oil.
Cooking tips:1. It's better to eat it while it's hot after steaming; 2. It's better to eat it at one time after steaming. It's more fishy after repeatedly heating. There are skills in making delicious dishes.
