Chinese Food
Steamed cod
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Cooking ingredients
Cooking Steps
Step1:1. Defrost the COD at room temperature, scrape off the scales with a knife, wash them and drain them. Add cooking wine, white pepper and salt.
Step2:Marinate it for 20 minutes. Turn the COD in the middle. It's easy to taste on both sides.
Step3:Cut the scallion and scallion into sections, and divide each section into two parts; cut the scallion and scallion into small sections, and cut the scallion into thin sections; at the same time, prepare the ginger and red, yellow and green pepper.
Step4:Take a disk. Lay the onion section on the bottom. Put the COD on the onion section. Put the shredded onion and the scallion section on the cod.
Step5:Heat up the water in the steamer. Put the fish in the steamer. Steam for 10 minutes, then turn off the heat. Don't uncover the lid. Simmer for 3 minutes.
Step6:Take out the steamed codfish. Discard all the scallion and ginger together with the steamed fish soup. Don't drench it with steamed fish and soy sauce.
Step7:Spread the red, yellow and green vegetables and peppers. Add the chives and leaves.
Step8:Put some olive oil in the frying spoon. Heat the oil over low heat until it smokes slightly. Quickly pour it on the shredded onion and pepper.
Cooking tips:The key points of steamed fish are as follows: 1. Fish should be fresh and fresh, and live fish is the most delicious. Steamed fish should pay attention to the original taste, and strive to be fresh and taste the best. 2. Before the fish is steamed in the pot, the curing time should not be too long, and 10 minutes is the best. Because salt has the function of penetrating and coagulating protein, too long placing time will make the meat harden and affect the taste. 3. Steamed fish should strive for one breath, There are three taboos: one is to avoid putting fish into the pot when the water is not opened; the other is to open the lid halfway to get discouraged; the other is to avoid cooking in the pot for a long time after steaming.
