Steamed longevity fish

Steamed longevity fish

Introduction:

"The pictures are not good, because I didn't take them, ha ha ha. Like to eat fish, because there are no small bones. It's a simple dish, but it's delicious. "

Production steps:

Step 1: remove the viscera of Fushou fish, especially the black film on the abdominal wall, scrape it clean, apply a little salt on the fish, marinate it for a while, and cut a few knives on both sides of the fish to make it taste better; put ginger slices in the belly of the fish; steam it in a steamer for 15 minutes;

Step 2: after 15 minutes, take up the fish and pour out the water on the plate, because the water is very fishy (the picture of one step is missing here); sprinkle the scallion on the fish surface, pour in the soy sauce, cover it and steam for 3-5 minutes; (there is no oil in the whole process.)

Step 3: the last step is to put oil in the pot, add scallion, heat the oil over high heat, and saute the scallion;

Step 4: pour the hot oil and scallion on the fish evenly, and it's done!

Materials required:

Longevity fish: 1

Scallion: 1

Ginger: 10g

Soy sauce: 50ml

Peanut oil: 50g

Note: the time of steaming fish, according to the size of the fish grasp, big fish meat thick, more difficult to steam, need a longer time. When steaming fish, I asked a professional chef how to judge whether the fire is good enough. He said: observe the fish's eyes. If the fish's eyes protrude, it means that the fire is good enough.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh