Steamed fish(kong que kai ping qing zheng yu )

Steamed fish

Introduction:

"My boyfriend made his favorite steamed fish for his birthday. At first, I didn't know how to chop the fish. Later, after studying, I finished it all at once. I was so talented. Haha. When he came back from work and saw what I did, he was so excited that he kept asking me how I could do it. Haha, I refused:" my sister won't tell me! You just eat. "

Production steps:

Step 1: first of all, a live fish will be killed by others when they buy it. They will take it back and cut off the head and tail (I lost a little part of the tail, which is useless). Secondly, the body of the fish, from the back of the fish, oh, cut it part by part, cut my hand sour, bone place is very difficult. I put the cloth on the handle and beat it hard. And then use the knife to cut to the belly part, don't go to the end, oh, just like this one came out.

Step 2: cut green onion and ginger into silk, diamond and slice, green and red pepper into rings, ham into diamond. Put the ginger rhombus on the ham rhombus for decoration, and put some scallion and ginger slices on the decorated plate. The remaining green onion and ginger slices are inserted into the body of the chopped fish. There are also some scallion, ginger, green and red pepper in the bowl as decoration.

Step 3: then, marinate the chopped fish with rice wine, salt, scallion and ginger for about 10 minutes, take out the fish, open the fish body, put it in the decorated plate, and put the fish head in front.

Step 4: put the boiling water into the steaming rack, put the fish plate on the steaming rack after boiling water, cover the pan and steam for about 4-5 minutes. It depends on the size of the fish. It's good for the fish's eyes to protrude. Don't be too long. It won't be slippery or tender.

Step 5: finally, decorate the fish with green pepper and red pepper, put the remaining green onion and ginger on the head of the fish, sprinkle with steamed fish soy sauce, heat some hot oil in another pot, the best time for the oil to bubble, and then pour it on the whole plate of fish, green pepper and green onion and ginger. The picture is dark, actually very beautiful and bright.

Materials required:

Fish: more than 1 jin

Onion and ginger: right amount

Ham: moderate

Green and red pepper: moderate amount

Rice wine: moderate

Salt: right amount

Lee Kam Kee steamed fish soy sauce: right amount

Hot oil: proper amount

Note: when cutting fish, first cut the back of the fish, cut off the bone, and then cut to the stomach, do not cut off Oh. This fish busy I did not take many photos, oneself a mermaid and fishy also inconvenient, have puzzled at any time can leave a message. But it's really hard to cut the fish's back. After all, girls don't have as much strength as men's hands.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original

Chinese PinYin : Kong Que Kai Ping Qing Zheng Yu