Steamed flatfish(qing zheng ping yu )

Steamed flatfish

Introduction:

"Recently, I went to Xinfadi wholesale market and didn't do much fruit picking, but I picked a lot of seafood and filled the freezer full.... Swimming crab, flatfish, COD, clam and razor clam. My daughter eats flatfish. See flat fish is very fresh, bought a few more, it is too expensive. To highlight the delicious taste of flatfish, steamed is the best choice. Steamed flatfish is a home dish with rich nutrition and delicious taste. Flatfish, is a kind of pomfret that we often say, belongs to pomfret, pomfret suborder, pomfret family. The body shape is lateral, the head and chest are obviously connected, the mouth and eyes are very small, and each jaw has a row of fine teeth. Fishermen in Jiangsu and Zhejiang areas are also called pomfret fillets, and we are used to calling Pingyu in Beijing. It is rich in unsaturated fatty acids and has the effect of reducing cholesterol. It is a good fish food for people with high blood fat and cholesterol. Pingyu is rich in selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent cancer

Production steps:

Step 1: prepare the fish, onion and ginger.

Step 2: slice part of onion and ginger. Cut the other part into shreds.

Step 3: eviscerate the flatfish, remove the gills and wash it.

Step 4: put a knife on the fish. Salt and Baijiu are used for fish flavor. Marinate the scallion and ginger slices in the fish body and chamber for 10 minutes.

Step 5: put water in the steamer and bring to a boil. Add the fish, steam over high heat for 7 minutes, steam over low heat for 5 minutes.

Step 6: heat the frying pan with oil, add pepper and fry until fragrant.

Step 7: take out the fish, pour out the soup, remove the ginger and onion.

Step 8: add shredded onion and ginger on the fish again.

Step 9: pour proper amount of steamed fish soy sauce.

Step 10: pour hot oil on the fish.

Materials required:

Flatfish: 2

Onion and ginger: right amount

Baijiu: moderate amount

Steamed fish soy sauce: right amount

Zanthoxylum bungeanum: right amount

Oil: right amount

Note: flat fish to choose fresh. The time of steaming fish should be controlled well. If the time is long, the fish will get old, which will affect the taste.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Zheng Ping Yu