Steamed bream(qing zheng bian yu )

Steamed bream

Introduction:

"Wuchangyu, also known as blunt snout bream, is a kind of bream, but not all bream are called wuchangyu. The difference between Wuchang fish and bream is that they have different ventral ridges

Production steps:

Step 1: clean the bream and drain the water.

Step 2: prepare chopped pepper and soy sauce.

Step 3: prepare ginger, garlic and shallot.

Step 4: wash ginger and garlic and cut into shreds. Dice onion and set aside.

Step 5: cut off the head and tail of the bream; cut the body into sections connected with the belly.

Step 6: put the cut fish on the plate, sprinkle some plum blossom salt and marinate for a while.

Step 7: Sprinkle shredded ginger and garlic on the fish.

Step 8: Sprinkle with chopped red pepper and onion.

Step 9: put it into the pot and steam for 15 minutes.

Step 10: steam bream and drizzle with soy sauce.

Step 11: garnish with a little celery leaves.

Materials required:

Bream: 420g

Ginger: chunks

Chives: 2

Garlic alone: 1

Chopped red pepper: 3 tsp

Steamed fish and soy sauce: 3 tsp

Salt: right amount

Sesame oil: appropriate amount

Note: 1, the best choice for steamed fish fresh fish, steamed delicious taste. 2. Steamed with ginger and garlic can remove some fishy smell. 3. The steamed fish can be freshened with soy sauce. 4. Chopped pepper is very salty, soy sauce also contains salt, pay attention to the amount of salt to moderate.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Bian Yu