Steamed white silk fish(qing zheng bai si yu )

Steamed white silk fish

Introduction:

"White silk fish meat is tender and delicate, rich in protein and fat, rich in nutrition."

Production steps:

Step 1: steam fish, cut ginger into thick shreds, prepare three dried red peppers, and appropriate amount of scallion.

Step 2: put half of the white silk fish on the plate, add the right amount of yellow rice wine, smear the right amount of salt on the surface and belly of the fish, and leave for half an hour.

Step 3: put shredded ginger and scallion on the surface and belly of the fish.

Step 4: add proper amount of water to the frying pan and bring to a boil. Bring the water to a boil and put the steamer into the pot.

Step 5: put the fish plate on the steaming rack, cut the dried red pepper into small sections and put them on the surface of the fish, cover the pan and steam over high heat.

Step 6: about 15 minutes, steam the white silk fish.

Step 7: pour out all the water on the plate and remove all the steamed shredded ginger and scallions. Cut proper amount of ginger and put it on the surface of steamed fish, and then add proper amount of scallion. Mix the steamed fish, soy sauce and meijixian soy sauce and pour them on the fish plate.

Step 8: heat up some salad oil, pour it on the scallion and shredded ginger on the surface of white silk fish, and stir up the fragrance of scallion and ginger.

Materials required:

White silk fish: half

Ginger: 1 small piece

Salt: right amount

Dry red pepper: 3

Scallion: right amount

Yellow rice wine: right amount

Meiji fresh soy sauce: two spoons

Steamed fish and soy sauce: two spoons

Precautions: 1. White silk fish should be marinated for at least half an hour before it tastes good. 2. If you don't like spicy flavor, you can not add red pepper. 3. There will be a lot of water in the steamed fish plate, so be sure to pour it out. 4. Adding shredded ginger and scallion again and frying hot oil is the key to delicious fish.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Bai Si Yu