Steamed mandarin fish

Steamed mandarin fish

Introduction:

"Fish is more nutritious than meat, and it's easier for the body to absorb than meat. Fresh fish steamed can highlight the freshness of the fish, and more healthy. Many people always think that the fish steamed at home is not as delicious as those cooked in restaurants. In fact, it's not very difficult to steam fish. As long as you master a few key points, you can also make delicious and smooth steamed fish at home. "

Production steps:

Step 1: scrape the scales of Osmanthus fragrans, remove the viscera and wash off the blood. Cut a few knives on the back of the fish on both sides, and put a few pieces of shredded ginger and scallion in the belly.

Step 2: put some scallion and shredded ginger on the plate first, then put the bass on it, and then put a few pieces of ginger on the back of the fish.

Step 3: Boil the water in the pot over high heat, then steam the fish in the pot over high heat for about 8 minutes.

Step 4: after the fish is steamed, pour the water out of the plate, throw away the green onion and ginger, spread the green onion and a little ginger again, and drizzle with boiling oil.

Step 5: mix soy sauce with a little salt, sugar, cooking wine and some water, put it in a pot, boil it and pour it on the fish. The delicious steamed mandarin fish is ready.

Materials required:

Mandarin fish: 600 grams

Scallion: right amount

Ginger: right amount

Note: 1) steamed fish must choose fresh fish.. 2) Steamed fish must wait for the water to boil before putting the fish into the pot, and use the fire, so as to ensure the freshness of the fish. 3) The extra water from steamed fish should be poured out first, and then the hot oil is drenched, so that the steamed fish will not smell fishy. 4) The oil drenched in the onion must be very hot, so as to force out the fragrance of the onion, and can keep the green of the onion.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: slightly spicy