Chinese Food
Steamed (bream) fish
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I just started to learn vegetables. My mother taught me by hand. She wrote down all the steps and asked her to check them. But I didn't take the step map. It's a pity.
Cooking ingredients
Cooking Steps
Step1:Kill the live fish. Remove the internal organs, gills and scales. Wash and place for several hour
Step2:Use a kitchen knife to wipe several cuts horizontally on both sides of the fish body. Put salt on the inside and outside of the fish body, on the edge of the knife and in the gills. Wash and cut 9 pieces of ginger. Put 3 pieces each on the fish body and in the stomach. Marinate for 10 minutes
Step3:Cut the shallot into 2cm pieces for use. After the fish is marinated, sprinkle half of the shallot on the fish and the belly. Sprinkle some pepper on the belly. Pour 2 spoons of vinegar and 1-2 spoons of cooking wine from the fish's head to the fish's tail respectively. Put them in the pot and cover them. Start to steam over high heat. Steam for 10-15 minutes from the boiling
Step4:Shredded ginger, shredded red pepper / carrot, shredded green pepper, sliced garlic. Mix well and mix. Dice shallot. Set asid
Step5:Take out the steamed fish. Pour out the juice. Throw away the top three pieces of ginger. Spread the shredded ginger and other silk evenly on the fish along the edge of the knife. Sprinkle a small amount of sugar evenly on the fish. Half spoon is delicious, and two spoons of steamed fish and soy sauce are poured from the fish head to the fish tail. Sprinkle with shallot powder
Step6:The pot is hot. Pour in two spathes of oil to make it smoke. Use the spatula to pour the newly boiled oil from the fish head to the tail while it is hot. (over. Take advantage of the heat. ~~
Cooking tips:Note-1. The fish is not necessarily bream. It can be other fish you like to eat or buy. Medium size. It can be put into the fish plate and put into the pot you want to steam... 2. The fishy smell of the black fish in the internal organs is heavy. It must be remembered that it must be shaved clean... 3. How much salt you put on depends on your taste. It's lighter if you have less salt. It's better if you have more salt. In addition, you can wash off the fishy smell with water after wiping it once, and then wipe it again to taste it... 4. Ginger and scallion are for deodorization. The juice is also for deodorization. In addition, scallion and pepper can also be salted in the fish and put together with ginger slices to marinate... 5. Boil over high heat. Generally, the water is almost cooked 10 minutes after boiling, so it's better not to exceed 15 minutes... 6. Ginger, etc. and scallion are spread on the top for the color and fragrance of this dish. If you don't pursue these, you don't need them at all. Even the green onion and pepper in front can be avoided (become lazy version in an instant
