Steamed hairtail(qing zheng dai yu )

Steamed hairtail

Introduction:

"Fujian cuisine has developed from Fuzhou, Quanzhou, Xiamen and other places, with Fuzhou Cuisine as its representative. With seafood as the main raw material, we pay attention to sweet, sour, salty and delicious. Although steamed hairtail is also found in other cuisines, it also reflects its own strengths and characteristics in Fujian cuisine. I thought steamed hairtail could not be imported, because we can't see fresh hairtail all the year round. They are all frozen products, and our family doesn't like hairtail at all. I didn't expect that the fish steamed in this way didn't have a fishy smell. It was very delicious. "

Production steps:

Step 1: remove the head and tail of hairtail, wash and remove the dirt, and cut the cross pattern on it.

Step 2: cut into inches.

Step 3: put into the plate, add salt, onion, ginger and cooking wine, marinate for about 10 minutes.

Step 4: add in the steamed fish soy sauce and pour in a spoonful of cooked oil.

Step 5: put it into the steamer for six or seven minutes.

Step 6: turn off the fire and keep it stuffy for another two or three minutes, then take it out.

Step 7: pick out the onion and ginger, and then put some onion and red pepper to decorate.

Materials required:

Hairtail: about 380g

Scallion: right amount

Ginger: right amount

Cooking wine: a spoonful

Salt: right amount

Steamed fish and soy sauce: 1 teaspoon

Note: the white scales on the surface of hairtail should not be removed.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Dai Yu