Steamed white fish head(qing zheng bai yu tou )

Steamed white fish head

Introduction:

"Cantonese style steamed fish is most particular about its original flavor. There's not much seasoning. It's light and delicious. "

Production steps:

Step 1: remove the scales, gills, intestines and wash the fish.
Prepare onion and ginger.

Step 2: dissect the fish, cut the fish crosswise, and spread salt inside and outside.

Step 3: put some ginger slices on the fish and pour in cooking wine.

Step 4: boil water and steam for 3 minutes.

Step 5: pour out the water in the steamed fish basin.

Step 6: steam for another 10 minutes, then suffocate for 2 minutes, remove the ginger slices, and then pour out the juice of steamed fish.

Step 7: sprinkle some chicken essence, pour proper amount of steamed fish soy sauce.

Step 8: put shredded ginger on the fish.

Step 9: place shredded green onion.

Step 10: pour hot oil.

Materials required:

White fish head: 1

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Hot oil: proper amount

Chicken essence: appropriate amount

Note: 1. Be sure to wait for the water to boil before steaming the fish. 2. Pour out the water of steamed fish twice, there will be no fishy smell. 3. Don't cut the back of the fish head, connect it.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Bai Yu Tou