Shunde is a land of fish and rice. It is known as the capital of gourmet food. Especially when it comes to fish, there are various ways to eat it. Today, I'd like to introduce to you the common fish making method of our local people - steaming and preserving the original taste of the fish. The steamed yellow croaker is spread with onion and ginger. Pour the steamed fish and soy sauce on it. Finally, pour the hot oil on it. Listen to the fragrance produced by the collision between the hot oil and onion and ginger. This is the charm of Cantonese steamed fish.
Step1:Wash the yellow croaker. Cut the ribs with a knife.
Step2:Put the fish on the plate. Spread ginger slices on the fish.
Step3:Put the fish in the middle and lower layers of the steaming oven. No need to preheat. Start the pure steaming function. Steam at 100 ℃ for 13 minutes.
Step4:After the fish is steamed, pick up the ginger slices. Pour out the fishy water in the fish plate.
Step5:Spread the scallion on the fish. Pour the steamed fish and soy sauce into the fish.
Step6:Heat up the pan. Pour in 1 tablespoon of oil and heat to 70%. Pour the hot oil on the onion section of the fish plate. The steamed fish not only tastes tender and smooth, but also has no fishy smel
Step7:Finished produc
Cooking tips:You can rub the fish with salt to make the meat firm. There are skills in making delicious dishes.