Steamed Chinese croaker(qing zheng hua zi yu )

Steamed Chinese croaker

Introduction:

"Huazi fish is a scientific name of tilapia. It is produced in many places in Inner Mongolia. Because the water quality of Dali Lake is soda type brackish water, the lake water is rich in nutrients, and the Chinese croaker is alkali tolerant fish, so the Chinese croaker produced here has a unique flavor, which is by no means comparable to the freshwater Chinese croaker (commonly known as haihuazi). Huazi fish has fine scales and abundant meat. It contains a variety of trace elements and minerals beneficial to human body. It can promote cell development and improve body immunity. It is a pure natural nourishing and nutritious product. No matter it is fried, stewed, fried or cooked, it maintains a unique taste and taste, which makes people unforgettable. Therefore, it has a long standing reputation and is worth eating! Of course, we need to try this delicious fish!! To say that there is a network today is really good, what can not buy, as long as the Internet search has been solved, this is not Hua Zi fish I buy the net to sell hey hey, hurry to win, express to force, to the ice stubble did not turn all, today is done steamed Hua Zi fish, I think steamed fish can best reflect the original fresh taste, good taste drop awesome.

Production steps:

Step 1: thaw the Chinese croaker in cold water, remove the scales after thawing, clean and control the water.

Step 2: put the fish into the pot, add onion, ginger and pepper.

Step 3: add a large spoon of cooking wine.

Step 4: add appropriate amount of salt, mix well and marinate for 30 minutes, put it into the refrigerator in hot weather and marinate.

Step 5: remove the seasoning of the pickled fish, control the dry soup, and then put it in the fish plate, and re spread some shredded onion and ginger on the surface.

Step 6: put the boiling water pot cover and steam for 6 minutes.

Step 7: prepare some shredded green onion and colored pepper.

Step 8: after the fish is steamed, pour out the soup and pick up the onion and ginger.

Step 9: pour Shanghai fresh soy sauce.

Step 10: Sprinkle with shredded green onion and colored pepper.

Step 11: burn some pepper oil with a large spoon.

Step 12: pour it on the shredded green onion while it's hot.

Materials required:

Huazi fish: 400g

Scallion: right amount

Ginger: right amount

Color pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Seafood sauce: right amount

Cooking wine: moderate

Corn oil: right amount

Note: because the fish is not very big, I steamed it for 6 minutes.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Hua Zi Yu