Chinese Food
Steamed fish in Cantonese style
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In Cantonese cuisine, the key point of steamed fish is Qing . No complex seasoning and ingredients are needed. Only simple and exquisite ingredients and techniques are used to stimulate and restore the original flavor of steamed fish to the maximum extent. Because the fish in the pond usually smell of mud, the four big fish are not suitable for Cantonese style steam. We'd better choose fresh fish such as perch, grouper, red scorch and so on. These fish have less tender bones and rich oil. They are the best choice for steamed fish. The cover picture of the recipe is grouper. The step picture is bass.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Generally, the owner of the fish stall will help kill the fish. After taking the fish stall, you should carefully scrape the scales on the edges and corners. Otherwise, it will affect the taste.
Step3:Rinse the inside of the fish belly with clean water. Try not to leave any blood stasis.
Step4:Ginger slices.
Step5:Sliced scallion.
Step6:Put the ginger and scallion on the bottom of the plate neatly.
Step7:Put the treated fish.
Step8:Put the green onion on the clean chopping board, which is separated from the raw and cooked ones. Use a small fork to scrape it away.
Step9:Forming thin and fluffy green onion silk.
Step10:Pour enough water into the pot. Boil. Put in the fish plate. Steam over high heat for 6 minutes.
Step11:Take out the fish plate after steaming. Filter out the floating water. Spread shredded onion on the fish.
Step12:Pour steamed fish and soy sauce along the side of the plate.
Step13:Heat up some cooking oil in the pot and pour it on the fish directly from the beginning to the end.
Step14:Before you start, use a spoon to scoop up the fish juice at the bottom of the plate and pour it on the fish.
Step15:This is a steamed grouper made in the same way.
Step16:Fresh and juicy fish.
Cooking tips:It is recommended that the fish used for steaming should not exceed 1.5 Jin. Generally, the fish of 1 jin should be steamed for 6 minutes and cooked well. The meat is the most tender; the fish of more than 1 jin can be properly extended to 78 minutes. Don't be afraid to steam the fish for a long time because it's not cooked. Otherwise, the fish is too old and too firewood. It's just a monstrous thing for me. There are skills in making delicious dishes.
