Steamed goldfish(qing zheng jin gu yu )

Steamed goldfish

Introduction:

"Golden ancient fish, with high nutritional value, delicious meat, only the main bone, no small spines, this time I bought a wild, 16 Liang system, each two Hong Kong dollars 4.5 yuan. Fish gum is very thick, after eating, lips are sticky, ha ha... Fresh live fish is best used for steaming, simple, and will not have the smell of lampblack. You can also put Tianjin winter vegetables or garlic and Douchi to steaming, this time I use the peel to steaming, It's very simple. I won't explain the rest of the operation later. "

Production steps:

Step 1: weight visible objects, respectively: goldfish, peel, onion.

Step 2: soak the peel in hot water (wash the fish and scallions while soaking).

Step 3: after soaking for five minutes, scrape off the white part of the peel with a knife.

Step 4: shred the peel.

Step 5: cut the peel, lay the fish noodles, and cut the scallion into small pieces (it's better to cut it when it's almost steamed to keep the flavor).

Step 6: drain the water from the steamer, put on the shelf and cover it, and boil the water. (in fact, this step should be put in the first step. When boiling the water, it's just time to prepare the materials. But if it's done for the first time, it's time to prepare and then boil the water, so as not to mess).

Step 7: roll the water, put in the fish that has been covered with peel.

Step 8: steam over high heat for 5 minutes

Step 9: remove the juice from the fish plate and drizzle with soy sauce

Step 10: add onion, hot oil, and then pour on onion

Materials required:

Goldfish: 6 Liang

Peel: two pieces

Xiao Xu

Rapeseed oil: 3 tbsp

Soy sauce: 5 tbsp

Note: steamed fish, in steamed fish time control is very important, depends on the weight and thickness of the meat to estimate, usually about a kilo of fish, with seven or eight minutes. If it is about half a kilo, with five minutes is enough. To meat bone for cooked

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Jin Gu Yu