Cantonese style steamed yellow croaker(yue cai guang shi qing zheng huang yu )

Cantonese style steamed yellow croaker

Introduction:

"This recipe is the representative of Cantonese cuisine. The shape of the fish is complete, the meat is soft and tender, the fresh flavor is beautiful, and the soup is clear and mellow. It's a very simple and delicious steamed fish

Production steps:

Step 1: raw materials: yellow croaker, scallion, ginger, Li Jinji steamed fish drum oil.

Step 2: wash the yellow croaker, remove the scales, intestines, gills, etc., rinse again, control the water, put some salt on the back of the fish and pour cooking wine. Slice and filiform ginger, and knot with scallion.

Step 3: cut an oblique knife every half centimeter on the fish, put ginger slices on the back and belly of the fish, and put scallion knots on the back. Steam fish drum oil and pour into a small bowl.

Step 4: after the steamer is boiling, put the fish and the small bowl for steaming fish drum oil into the steamer, steam for 5 minutes over medium heat, and steam for 5 minutes over low heat after turning off the heat.

Step 5: pick up the onion and ginger, and keep the steamed fish juice.

Step 6: pour the steamed fish drum oil into the fish.

Step 7: put in the shredded onion and ginger.

Step 8: start another pot and heat the oil. Turn off the fire when it is 90% hot.

Step 9: pour hot oil on the fish.

Materials required:

Yellow croaker: moderate

Scallion: right amount

Steamed fish drum oil: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Note: 1, steamed fish do not put water, steaming process will naturally produce water. 2. The flavor of seafood itself is delicious. There is no need to put any chicken essence or monosodium glutamate, but it will destroy the original flavor. 3. Generally, the fish can be steamed for 5-7 minutes. If the fish is a little bigger, the relative time will be longer. If the time is too long, the fish will harden and the nutrition will be lost. Generally, the fire can be turned off when the fish's eyes are protruding. 4. Don't rush to open the lid after turning off the heat. Steam for a few minutes using the remaining temperature in the pot. This meat is soft, delicious and fragrant, and has high nutritional value. Cucumber fish, also known as yellow croaker in some places, are mostly chilled in the market. There are two kinds of cucumber, big and small. The small ones are usually eaten in brown sauce, while the large ones are usually steamed. It is said that steamed cucumber fish is the best treatment, convenient, fast, nutritious and delicious.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Guang Shi Qing Zheng Huang Yu