Steamed sesame swordfish

Steamed sesame swordfish

Introduction:

Production steps:

Step 1: 1. Wash the fish. The reason why the fish is fishy is the blood in it. Therefore, it is very important for the quality of the dishes to keep the fish clean.

Step 2: 2. After washing, put a little salt on the raw fish, and put ginger, onion and garlic into the stomach of the fish.

Step 3: 3. Put into the steamer head after the plate is finished. After five minutes of steaming, take out the fish, pour in the fish water, rinse it with clean water, and then continue steaming in the pot for ten minutes.

Step 4: 4. Drizzle a little oil before starting

Step 5: 5, from the pot, drizzle with a little soy sauce to add color.

As for the delicious scallion, the sixth step is to add color and flavor to the dish.

Materials required:

Swordfish: 300g

Jiang: a little

Scallion: right amount

Garlic: right amount

Oil: a little

Soy sauce: right amount

Note: I advocate naked food, that is, less oil, less salt, less seasoning, so that the ingredients play their natural delicious. I seldom use monosodium glutamate and oil. General dishes put oil, salt, soy sauce or sugar rice vinegar, cooking meat will put a little pepper and five spice powder.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original