Chinese Food
Steamed fish belly
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Steamed fish is my favorite way to make fish. I often eat all kinds of steamed fish. It's convenient to make a picture at home. You can see the freshness of the ingredients when you go out to find this dish. In general, I eat more sea fish for steaming. Freshwater fish have eaten perch and mandarin fish in this way. In Luo Shengtang's blog, I saw that he steamed with grass carp belly. Moreover, his blog also mentioned that the Cantonese steamed fish are generally high-grade. Only the cheap grass carp can enter the list of Guangdong steamed fish,,. This sentence made me curious. I learned after trying. The steamed grass carp meat is very tender, and there is no earthy smell common in pond fed fresh water fish. Although it is relatively flat It's often used for steamed fish. Grass carp has a little more bones. But the fish belly is also good. It's really good and cheap, and the head and tail will not be wasted. It's also made into a health soup.
Cooking ingredients
Cooking Steps
Step1:Wash and drain the fish bell
Step2:Use a knife to make a few strokes on the thick part of the back of the fish. Spread a little salt on the fish evenly. Marinate for 30 minutes
Step3:In the process of salting fish, cut the onion and ginger into shreds, and the prickly ash into circles
Step4:Marinate the fish and spread it with shredded ginger and scallion and pepper rings
Step5:Boil the water in the pot, put the fish in the pot, cover with water and steam for 10 minutes
Step6:After steaming, take out and pour out the soup. Pour in steamed fish and soy sauce and hot oil.
Cooking tips:1. The fish can be cooked evenly with a knife on its back; 2. When laying ginger and scallion shreds, they should not only be laid on the fish surface, but also be put in the belly. The taste will be more even; 3. When steaming the fish, try to adjust the size of their vitality and the size of the fish; 4. Do not eat spicy but do not put chili. There are skills in making delicious dishes.
