Steamed fish(qing zheng yu )

Steamed fish

Introduction:

"Steamed fish is always popular with everyone, especially girls. You can make your own "steamed fish" with just a few tips

Production steps:

Step 1: clean up the fish. If it's big and thick, you can cut it like me, but don't cut it.

The second step: high Baijiu on the fish body to wipe the smell, and then put a layer of lard. Lard is delicious. It's OK without vegetable oil. You don't need to use more oil. Just put a layer on it. Dice large pieces of ginger and scallion, put them on the plate, and put some fish on them.

Step 3: put on the boiling water pan for 6-7 minutes, turn off the heat (it must be boiling water pan), and then keep the lid closed for 5-7 minutes. If large fish steaming and stuffy time appropriate extension 1-2 minutes. Pour steamed fish and soy sauce over the pan. If you like, pour some hot oil. It tastes better.

Materials required:

Fresh fish: one

Scallion: right amount

Ginger: right amount

Steamed fish soy sauce: right amount

Baijiu: moderate amount

Oil: right amount

Note: 1. Steamed fish is tender, smooth, plump, so dead fish, or meat is too tight, fat content is not high fish is not very suitable. 2. If the fish is 2 jin, you should put some chopsticks under the fish when steaming, so that the fish can be heated better. Some big fish with thick meat can be cut off from the back without cutting off, which can also accelerate maturity. If you have a good knife work, you can also put on a shape and get a peacock to open the screen. It's suitable for a treat. 3. Then we must thoroughly clean up the gills, fins, the black membrane in the stomach, the red viscera along the spine in the abdominal cavity, and the fishy lines on both sides of the fish. Try to be clean. 4. You can also use a little meat stuffing. If it's too much to steam, add a little fresh mushrooms, onion, ginger, salt, soy sauce, cooking wine, spread it flat in the belly of the fish, and it's great to steam it out. People who haven't eaten are often surprised. 5. The most important thing is the heat, 600-750 grams of fish, boiling water pot 6-7 minutes off the fire, (must be boiling water pot), and then do not open the lid stuffy 5-7 minutes, the heat is just right. The steaming and stuffing time of big fish should be extended for 1-2 minutes. 6. Instead of steaming fish and soy sauce, you can use soy sauce, sugar and vinegar to make your own taste. You can also steam the bowl juice with the fish to make it softer.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Yu