Steamed mackerel with soy sauce(dou jiang zheng ma jiao )

Steamed mackerel with soy sauce

Introduction:

"Although I like to eat fish and often make fish, I know only a few kinds of fish, and the practice is very simple. Since I learned how to cook with my blog, I have become "eager to learn", especially learning how to cook fish. Today's steamed mackerel with soy sauce was learned from Mr. Zhang Xinmin's blog. In fact, Mr. Zhang mentioned steamed mackerel with soy sauce, but when I bought fish, I mistook the little mackerel for balang fish, so I made the mistake and made it into steamed mackerel with soy sauce. When I bought fish, I pointed to the mackerel and asked the boss, "is this balang fish fresh?" I bought fish in this fish stall for a long time. He was used to asking me this question. He told me that it was not balang fish, but the mackerel was very fresh, and there was no balang fish to sell. As soon as I heard that it was a mackerel, I hesitated. In my impression, the bigger the mackerel, the better. This is too small. I told my boss this question. This time, he laughed and let me believe him. He also said that the little mackerel was delicious and better than the one I bought last time (he even remembered that I bought a big mackerel not long ago, which was to make the half fried mackerel with Gongcai). Well, I believe he took two. Who said we didn't understand. I like to talk with my boss when I buy the fish. I always feel that he should be familiar with the characteristics of all kinds of fish and the best cooking methods, but it's a pity that every time he tells me to cook the two small mackerels, he let me fry them. I don't like popular fried fish very much. Since I haven't bought balang fish, I'd like to use mackerel instead. They look so similar. I've heard that mackerel is not suitable for steaming, because its meat is thick and compact, and its fiber is thick. If it is steamed, the taste will be worse, but I still insist on steaming with Puning bean paste. Although he insisted on doing it, he was still a little worried. He didn't care about taking photos, so he wanted to take photos quickly. After the shooting, I couldn't wait to pick up the chopsticks and eat the fish. If I felt uneasy when I picked up the chopsticks, the delicate taste of the fish after the entrance, soy sauce made the fish more delicious, and the taste was particularly chic. I forgot the uneasiness and uneasiness, and ate the fish one by one, which was so fresh that I couldn't stop eating. Soon one of them would come to the bottom. If it wasn't for the leaders, I would go home for dinner I have to keep a ration. I can eat both of them. But after the leader came back, the fish was cold and the meat became a little hard. It was not as delicate as what I had eaten before. Although the taste was slightly worse, the taste was still very good. I like the steamed mackerel with soy sauce very much. If the steamed mackerel with soy sauce last time made me change my attitude towards mackerel, today's steamed mackerel with soy sauce makes me like mackerel. I'm really glad that I'm stubborn. Otherwise, I can't have such delicious fish. However, the size of the mackerel is different, and the meat quality is different. Since we all say that mackerel is not suitable for steaming, I guess this method is only suitable for small mackerel. Don't use this method for big mackerel. After all, big mackerel is not cheap. Don't make it tasteless and waste it. "

Production steps:

Step 1: wash and dry the mackerel;

Step 2: crush Puning soybean paste, shred ginger and scallion, set aside;

Step 3: spread soybean milk evenly inside and outside the fish, and put shredded ginger on the fish belly and fish surface;

Step 4: boil water in the pot;

Step 5: after boiling, put in the fish plate and steam for 6-8 minutes;

Step 6: after steaming, sprinkle with shredded green onion and hot oil.

Materials required:

Mackerel: 2 strips

Jiang: a little

Shallot: a little

Puning soy sauce: a little

Edible oil: a little

Note: 1. Steamed while hot to eat, so that the taste is better; 2. After the best one-time finish, repeatedly heated to eat will be more fishy.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dou Jiang Zheng Ma Jiao