Steamed Turbot(qing zheng duo bao yu )

Steamed Turbot

Introduction:

"Summer is coming, all kinds of seafood are on the market. My favorite food is fish. It's delicious to kill and cook live fish now! Compared with sweet and sour or braised fish, steamed fish is the best treatment for live fish, and the meat is delicious. It's hot to cook in summer, so make steamed dishes

Production steps:

Step 1: wash the fish and put a knife on the back. My knife work is not good. In fact, it can be elongated. It will look better. Then spread salt, cooking wine and ginger

Step 2: salt, cooking wine, ginger slices and scallion on the back

Step 3: steaming fish is a skill. Put some scallion and shredded ginger on the bottom of the plate to facilitate air circulation

Step 4: after marinating the fish for five minutes, you can pour the steamed fish with soy sauce, and then steam it in SAIC's pan. Sorry, I forgot to take a picture of the steamed fish. Generally more than a jin of fish, the fire steam for five minutes, virtual steam for five minutes, it can be

Step 5: finally, take out the scallion and ginger from the fish steaming and throw them away. Put the shredded scallion and minced scallion again. Heat the oil and pour them on the top. OK~

Materials required:

Duobao fish: moderate

Shredded ginger: right amount

Scallion: right amount

Shredded green pepper: right amount

Shredded red pepper: right amount

Cooking wine: moderate

Salt: right amount

Steamed fish soy sauce: right amount

matters needing attention: Tips:1. Fish should not be steamed too much. It takes five minutes for more than one jin of fish, seven or eight minutes for two Jin of fish, and then five minutes for empty steaming is the key. 2. I read a lot of online reviews. They say that when the fish is marinated for five minutes, I usually marinate for about an hour. I don't fix the time for an hour. Instead, I take it back from the market and deal with the fish. I cover it up and taste it first. The final taste is better. 3. The last layer can be poured with hot oil or not. I usually pour it, and I don't know what the situation is if I don't pour it. If you pour oil, you must heat the oil. Pour it down and make a sound. It's delicious!

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Zheng Duo Bao Yu