Chinese Food
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Cooking ingredients
Cooking Steps
Step1:Slice garlic, ginger, chilli, scallion, and the rest of scallion. Slice mushrooms after soaking.
Step2:After descaling, cut off the head and tail of the fish. Then take out the internal organs from the incision of the head and clean them. Cut the body part into pieces from the back. But keep the belly part intact.
Step3:Spread the sliced garlic, ginger, mushroom and scallion on the plate. Then put the fish on the plate. Sprinkle the shredded pepper and pour in the steamed fish sauce, cooking wine and a little white pepper.
Step4:Put the plate in the steamer. Steam for 10 minutes.
Cooking tips:1. For steamed fish, it is recommended to select fresh live fish. They should be slaughtered immediately. This can ensure the meat is fresh and tender, and the fishy smell is relatively light. 2. Guangxiangtai steamed fish soy sauce is a famous local seasoning in Singapore. I think it's good. If it's domestic, Li Jinji's steamed fish soy sauce is recommended. 3. According to the size of the fish, the steaming time may be increased or decreased by 2 or 3 minutes. But don't steam too long to make the fish too old. The taste will be bad. There are skills in making delicious dishes.
