Steamed sunfish

Steamed sunfish

Introduction:

"Lepomisgibbosus is a freshwater fish belonging to Perciformes, which is native to the freshwater waters of southern United States and northern Mexico, central and southern America. Generally, the length of adult fish is 24-40 cm. Most of the sunfish have outstanding colors, and the most eye-catching species of the beautiful sunfish is this one, which is called "Chang'e". Its glittering metallic blue color is full of orange spots, dazzling and beautiful... The dietotherapy value of sunfish: it can warm the stomach, calm the liver Yang, dispel wind, treat arthralgia, stop malaria, benefit the intestines and eyes "The effect of the treatment is not good."

Production steps:

Step 1: cut half of the ginger into slices, cut the rest into shredded ginger and set aside. Cut the scallion and red pepper into sections and set aside. Marinate the washed sunfish with a little salt, ginger and cooking wine for 15 minutes.

Step 2: pour out the cooking wine of the salted fish, spread a few pieces of ginger and scallion on the bottom of the steamed fish plate, and put the fish on it.

Step 3: put a few pieces of ginger and scallion on the fish.

Step 4: add boiling water to the steamer and steam for 10 minutes. Then pour the water out of the plate.

Step 5: add shredded ginger, scallion and red pepper, cover the pot, and simmer for another 2 minutes with waste heat, then pour in steamed fish and soy sauce.

Step 6: in another pot, add some cooking oil and heat it. Pour the hot oil on the fish.

Step 7: get out of the pot and eat.

Step 8: the steamed fish is really tender.

Materials required:

Sunfish: 3

Chives: 4

Ginger: a small piece

Red pepper: 2

Cooking oil: 1 tbsp

Steamed fish and soy sauce: 2 tbsp

Salt: right amount

Cooking wine: 2 tbsp

Note: 1. Apply some oil on the fish before steaming, so that the water will not lose a lot in the process of steaming, and the steamed fish will be very fresh. 2. Sunfish is relatively small, steaming for 10 minutes is enough, if the time is too long, the fish will age easily. 3. The sun fish bone is less, more suitable for the elderly and children.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh