Steamed MINNOW

Steamed MINNOW

Introduction:

"In the new year's Eve dinner, the fish on the table is indispensable, which means" Yu ". It means" Yu ". It means" Yu "and" Yu "means" Yu ". It means" Yu "and" Yu "symbolizes a good life in the coming year. In addition, it is a common way to steamed the whole fish in Cantonese cuisine, which can better keep the delicious fish. The red mackerel has more meat and less spines. It is the choice of many Cantonese at the festive banquet It's also the way of steaming. It's simple and delicious

Production steps:

Step 1: prepare all the required raw materials: Red catfish, shallot, coriander.

Step 2: clean up the red tilapia.

Step 3: sprinkle a thin layer of salt on the back of the fish.

Step 4: massage the fish with your hands and let the salt seep into the fish.

Step 5: turn the fish upside down and massage with a layer of salt.

Step 6: Sprinkle shredded ginger on the fish.

Step 7: Sprinkle garlic and rice evenly.

Step 8: Boil the water in the pan and steam the fish for 13 minutes.

Step 9: tear the scallion into strips by hand, cut the garlic and rice and set aside.

Step 10: steam the fish and pour out the spilled water.

Step 11: heat the oil in the pan, then pour in some soy sauce.

Step 12: keep stirring with a spatula and heat the soy sauce.

Step 13: add garlic and rice and stir until fragrant.

Step 14: quickly pour the hot sauce on the fish.

Step 15: sprinkle a layer of shredded scallion on the fish.

Step 16: Sprinkle with chopped parsley.

Materials required:

Red tilapia: one

Shallot: two

Coriander: moderate

Garlic rice: right amount

Shredded ginger: right amount

Soy sauce: moderate

Salt: right amount

Note: 1. The time of steaming depends on the size of the fish. I feel that my fish is bigger, so I steamed it for 13 minutes. 2. Don't use a lot of salt when you touch the fish, just the right amount, too much will be salty. 3. The meat of this fish is very tender, so there is no need to cut on the back of the fish. 4. Massage the fish when spreading salt is to make the salt penetrate into the fish's body more evenly and taste better.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light