Steamed swordfish

Steamed swordfish method:

Raw materials for steamed swordfish:

There are 2 swordfish (about 400g in total), 5g cooked ham slices, 25g bamboo shoots slices, 4 watery mushrooms, 50g pig diced soy sauce, 20g Shaoxing wine, 5g refined salt, 1g soy sauce, 1g scallion and 1g ginger slices, and 50g chicken soup.

Processing steps of steamed swordfish:

1. Scrape off the scales of the swordfish, insert two bamboo chopsticks into the belly of the fish from the gills, roll out the viscera and gills, wash them with clean water, put them into a 80% hot water pot, and take them out. Gently scrape off the mucus (don't scratch the skin) with a knife, then wash them with clean water, and cut off the tail of the fish at 2 / 3 of the body with a knife for use.

2. Place the swordfish neatly in the soup basin. First put the bamboo shoots on the fish, then put the ham slices on the bamboo shoots, and then put the mushrooms, diced pig oil, scallion, ginger slices, salt, soy sauce, Shaojiu. After 10 minutes of cooking, the fish will come out of the cage immediately. Remove the scallion and ginger slices, pour the marinade into the pot, add 50 grams of chicken soup, boil and pour into the fish basin.

Characteristics of steamed swordfish:

The color is white, the fish is tender, the soup is reddish, and the taste is delicious.

Do steamed swordfish need to pay attention to:

Live swordfish must be used. Do not use fish that is not fresh or frozen for a long time. Because this dish should be tender and fresh, raw materials fresh to do, old fish or long frozen fish color dark, lack of taste, and smell. The fire should be proper. Generally, it's enough to steam for about 10 minutes. If it's a scallop fish that just appeared on the market before the Qingming Festival, its meat is very tender, and it only needs to steam for 8 minutes to be cooked. It should be used according to the size and texture of the fish. Don't over steam it to lose its freshness and tenderness.

Steamed swordfish

Steamed swordfish is a famous dish, belonging to Jiangsu cuisine. The meat of saury is tender, oily and delicious. It tastes tender and delicious. It has the effect of preventing cancer and strengthening brain. It is made of saury, cooked ham (non ham sausage), mushroom, lard, etc.

essential information

Steamed swordfish

Jiangsu cuisine

[taste characteristics] saury is tender, oily and delicious.

Raw materials

There are five swordfish (about 1250g). 15 grams of cooked ham, 10 grams of Shuifa mushroom, 20 grams of spring bamboo shoots, 5 grams of coriander powder, 30 grams of pig net oil, 5 grams of shrimp. Shaojiu 25g, refined salt 2.5G, cooked lard 30g, chicken soup 100g, onion 10g, ginger 5g, white pepper 1g.

Production process

Remove the fins and gills of swordfish, wring viscera from gills and wash them. Put the swordfish in a boiling water pan and put it on the plate. Place the minced ham, bamboo shoots and mushrooms on the fish. Add the lard, Shaojiu, refined salt, shrimp and chicken broth. Then cover with lard oil and add onion and ginger. Steam the fish in the cage. Remove the onion and ginger and mesh oil. Decant the steamed fish gravy into a bowl. Add white pepper and mix well. Pour on the fish and sprinkle with coriander The end is the end.

1. Fresh swordfish.

2. Insert the chopsticks into the fish belly from the gills on both sides.

3. Hold the chopsticks tightly with both hands, rotate for several circles, and pull while turning, so that the gills and viscera are all pulled out.

4. After removing the internal organs, wash the blood in the belly with water from the fish mouth, and the cleaned swordfish is intact as before.

5. Add scallion, ginger and lard into the steamer for about 6 minutes.

6. Pour the juice into the pan, thicken and season, then pour it on the swordfish.

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