Steamed Spanish mackerel

Steamed Spanish mackerel

Introduction:

"Since the Spanish mackerel came into the market this autumn, we haven't seen any big ones. They are basically 3-4 mackerel of one kilogram. According to Qingdao dialect, they are full of mackerel lambs. There's no big one like the spring mackerel, and the spring mackerel has to be 2 kilogram. It's a pity to eat them. If you don't eat them, it's the only thing on the market. For such small mackerel, you can eat them in a different way and steam them."

Production steps:

Step 1: break the belly of the Spanish mackerel and remove the intestines,

Step 2: clean under running water;

Step 3: prepare sliced scallion, ginger and garlic;

Step 4: on the washed Spanish mackerel, make a few oblique cuts,

Step 5: insert ginger slices where there is a knife edge, put the fish into the steaming dish, and sprinkle shredded green onion on the surface

Step 6: pour the right amount of cooking wine,

Step 7: Sprinkle with a little salt; eat with steamed fish and soy sauce, don't put too much salt;

Step 8: put water into the steamer, and put the steamed fish plate in after the water boils

Step 9: steam over high heat for about 6-10 minutes, turn off the heat, stop for a while, open the lid and take out the fish plate,

Step 10: remove the scallion, ginger and water from the steamed fish, and put the fish on another plate. Sprinkle a proper amount of shredded scallion on the surface of the steamed fish and pour a proper amount of steamed fish soy sauce

Step 11: put proper amount of vegetable oil into the spoon, add minced garlic and shredded ginger, and heat on a low heat,

Step 12: wait for the oil to boil, smell it out, and pour it on the fish while it's hot;

Step 13: when you eat it, dip it in steamed fish soy sauce. It tastes delicious

Materials required:

Small Spanish mackerel: 3

Steamed fish soy sauce: right amount

Tasteless vegetable oil: right amount

Salt: small amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: how to buy fresh fish, first look at the appearance of the fish, the skin is bright, the skin of Spanish mackerel is blue, the eyes are bright, the gills are bright dark red, try not to buy the fish with a broken stomach, if it is just broken, the fish is still fresh, it is OK, if it is not fresh, do not buy it; this is just my family's words; be sure to boil water for about 10 minutes

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: other