Chinese Food
Steamed rice with saury in pot
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It's autumn when the saury goes on sale. How can I miss this bowl of steamed rice.
Cooking ingredients
Cooking Steps
Step1:The fresh autumn swordfish bought. Remove the internal organs, bones and thorns. Rinse it. Dry up excess water. Marinate with sea salt and cooking wine for about 20 minutes.
Step2:Add olive oil to the pot. Heat it 80% and put it into the saury. Fry the skin free side first, then turn it over. Fry until golden brown on both sides.
Step3:Wash the rice well. Oil the bottom of the casserole. Shred the ginger. Adjust the total ml of the sauce (water + flavoring + soy sauce + grapefruit juice) and the amount of water needed to cook rice is more (the specific amount depends on how much rice is put). The sauce is a little salty.
Step4:Mix the rice, sauce and ginger into the casserole. Put a fried cuttlefish on it. Put a plum on the to
Step5:Bring the fire to a boil. Turn the heat to simmer for 10 minutes. Then turn off the heat and simmer for 10 minutes. Finally, bring the fire to a boil for another minute.
Step6:Finally, mash the fish and plums. Mix well with the rice. Ready to eat.
Cooking tips:The autumn swordfish must be fresh. The internal organs must be cleaned. Otherwise, the fishy smell will be heavy. Lemon juice or grapefruit juice is a good companion to eliminate the fishy smell. The bottom of the casserole must be oiled. It's easy to paste the rice in the casserole. There are skills in making delicious dishes.
