Steamed sea fish

Steamed sea fish

Introduction:

Production steps:

Step 1: prepare materials

Step 2: remove the internal organs of the fish, wash the surface mucus, put on a knife, sprinkle shredded ginger on the fish, and marinate with salt and cooking wine for about 20 minutes

Step 3: cut part of the scallion into sections, set aside, shred the other part, and put it in cold water

Step 4: pad the scallion on the plate, put the salted fish on it, bring the water to a boil, and put the fish on the drawer

Step 5: steam for 8 minutes

Step 6: pour out the soup of the steamed fish, pour in the steamed fish soy sauce, and add the shredded green onion and red pepper

Step 7: pour a large spoonful of oil into the cold pan, add a little pepper, deep fry until fragrant, turn off the fire

Step 8: filter out the hot oil and pour it on the fish

Materials required:

Partial mouth: moderate

Onion and ginger: right amount

Shredded red pepper: right amount

Salt: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Oil: right amount

Zanthoxylum bungeanum: right amount

Note: 1. The freshness of fish can be judged from the brightness of fish eyes. The fresh fish must be steamed before it tastes good. 2. This method is suitable for many other fishes. 3. It's better to use scallion. The shredded scallion can be naturally curled when soaked in cold water. 4. If you don't like pepper flavor, you can not put it when you burn oil

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh