Fish in soy sauce

Fish in soy sauce

Introduction:

"Using boss fish to make new year's dishes means that everyone can make a lot of money in the new year."

Production steps:

Step 1: remove the viscera of boss fish, wash it and draw a straight knife on the fish.

Step 2: put some onion and ginger on the top and bottom of the fish, and marinate with a little cooking wine for 20 minutes.

Step 3: cut tofu into 5mm thick slices.

Step 4: stack on a plate.

Step 5: put the fish on the tofu, add a little onion and ginger, and sprinkle with black soybeans.

The sixth step: put in the steamer and sprinkle with a little baijiu.

Step 7: cover with steam and steam for 15 minutes, then turn off the fire and steam for 5 minutes.

Step 8: cut green onion, ginger and bamboo shoots into shreds.

Step 9: pour out the soup of steamed fish, then sprinkle shredded ginger and bamboo shoots on the fish.

Step 10: pour a spoonful of hot oil.

Step 11: add some steamed fish and soy sauce.

Materials required:

Boss fish: 1000 grams

Tofu: 250g

Shredded scallion: 5g

Shredded ginger: 5g

Shredded bamboo shoots: 5g

Cooking wine: 5g

Scallion: 10g

Peanut oil: 10g

Steamed fish and soy sauce: 6g

Black soybeans: 10g

Highly Baijiu: a little

Note: to judge whether the fish is steamed or not, you can use the toothpick to insert the thick part of the fish's belly according to whether the fish's eyes turn white or not. If you can easily penetrate it, it means that the fish is fully steamed. Due to the addition of black lobster sauce when steaming, it is necessary to put less lobster sauce when steaming, otherwise it will be too salty. Asthma patients should be careful to eat.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original