Opium fish in soy sauce
Introduction:
"Opium fish is one of the nicknames of Paralichthys olivaceus. It is a kind of flounder. Its body is flat and asymmetrical, and its eyes are on the left side. The skin on the side with eyes is dark gray or with plaque, while the skin on the side without eyes is white. There are many kinds of Paralichthys olivaceus, which are widely distributed in tropical or temperate seas, and are also produced in coastal areas of China. In particular, flounder is a kind of rare fish in the Yellow Sea and Bohai Sea of China. Like other flounder species, flounder is a famous seasonal dish with delicious meat and high oil content, especially the fins and subcutaneous tissue are rich in gum. Qingdao is commonly known as opium fish. On September 1, Qingdao opened the sea, and the price of seafood decreased significantly. The Opium fish weighing about 1 catty just went to sea was 12 yuan / catty. Qingdao people like the original flavor of seafood. Let's make it steamed this time
Production steps:
Step 1: Ingredients: Opium fish (1 flounder), onion, ginger, carrots, coriander, steamed fish, soy sauce, proper amount of edible oil.
Step 2: remove the viscera, scale and wash the Opium fish (I always let the fish stand process them).
Step 3: cut the fish into a few slants and sprinkle a little cooking wine.
Step 4: shred onion and ginger.
Step 5: lay some shredded onion and ginger on the bottom of the plate.
Step 6: put the fish on the plate and sprinkle with shredded ginger and green onion. My steamer is too big to fit, so I have to chop it into two pieces.
Step 7: steam for 10 minutes, empty steam for 3 minutes, remove the cooked onion and ginger.
Step 8: cut onion and ginger, carrot and coriander, steam fish and soy sauce and prepare.
Step 9: decant the Opium fish and sprinkle with scallion, ginger and coriander.
Step 10: preheat the pan, add cooking oil and heat.
Step 11: pour hot oil evenly on the fish.
Step 12: pour proper amount of steamed fish soy sauce.
Materials required:
Opium fish: 1
Onion and ginger: right amount
Carrot: right amount
Coriander: moderate
Steamed fish soy sauce: right amount
Edible oil: right amount
Note: 1, fresh sea fish do not add MSG, to prevent loss of flavor. 2. Because soy sauce is salty, you don't need to add salt. You can control the weight of your mouth.
Production difficulty: ordinary
Process: steaming
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Chi You Ya Pian Yu
Opium fish in soy sauce
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