Steamed fish with scallion oil(cong you ma mian yu )

Steamed fish with scallion oil

Introduction:

Production steps:

Step 1: remove the head and internal organs of the fish, peel off the skin and wash it, and then make several cuts on the front and back of the fish.

Step 2: spread salt evenly on both sides and belly of the fish and marinate it for one night (because the fish is too short and not easy to taste), cover it with plastic wrap and store it in the refrigerator.

Step 3: put ginger slices on the fish, add proper amount of cooking wine, steam for 15 minutes. (generally, if the fish is not big, 10 minutes is enough, starting from the time after boiling)

Step 4: after steaming the fish, put it in the pot for a while, then take it out and sprinkle the scallion on the fish.

Step 5: heat the oil in the pan. When the oil temperature rises to a certain level (I usually wait for the oil to smoke), pour the hot oil directly on the fish. Then you will hear the sound and smell the smell of scallion.

Materials required:

Horseface fish: one

Salt: right amount

Ginger slices: right amount

Scallion: right amount

Oil: right amount

Yellow rice wine: right amount

Note: Postscript: originally, I wanted to marinate the fish and steam it, but it was too fishy, so I changed it to scallion oil. During this period, I still dare not use more spicy condiments, so many dishes are made with single color and light taste, and I am more and more used to this taste. Friends who like heavy taste and color will forgive me.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Cong You Ma Mian Yu