Steamed sea fish

Steamed sea fish

Introduction:

"Fresh, vigorous, original"

Production steps:

Step 1: These are fresh wild fish just picked up from the sea. Clean them up,

Step 2: This is the freshly steamed fish. The fire is fierce and there is no extra water. If there is any, I will pour out part of it, then pour in the sauce and sprinkle with scallions.

Step 3: heat the oil in a hot pan. The oil is hot enough for white smoke,

Step 4: pour the hot oil on it. When you hear the squeak, the steamed fish is finished. It's been cooking for many years. It's the first time to take photos and send out recipes. I hope you can communicate more. Thank you!

Materials required:

Miscellaneous sea fish: 1.5 Jin

Scallion: right amount

Soy sauce: moderate

Peanut oil: right amount

Note: 1, the general steamed fish to use wild fresh fish, I used mud Meng, skinned fish, Baogong, shigougong and dinggonggou, 2, transfer sauce steamed fish will make the fish sauce is not so salty, but also with flavor, transfer sauce with soy sauce, add a little sugar and soup, steamed fish with steam, 3, miscellaneous sea fish more delicious, 4, steamed fish must remember to use fire.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original