Steamed flatfish(qing zheng ping yu )

Steamed flatfish

Introduction:

Production steps:

Step 1: raw materials: flatfish, scallion and ginger, red pepper.

Step 2: clean the flatfish, remove the viscera and gills. Cut a few straight knives on the back of the fish.

Step 3: put the cleaned fish in cooking wine and a little salt and marinate for 10 minutes. (salt must be less)

Step 4: cut some ginger and scallion.

Step 5: place part of the chopped scallion and ginger slices on the bottom of the plate.

Step 6: put on the flatfish and place the remaining scallion and ginger slices on the fish.

Step 7: put water into the steamer, bring to a boil, and put the flat fish in.

Step 8: steam over high heat for six or seven minutes, then turn off the heat and simmer for three or four minutes.

Step 9: after simmering for a few minutes, take out the flatfish, remove the steamed scallion and ginger sections, and add fresh shredded scallion and ginger and red pepper. Add the steamed fish and soy sauce.

Step 10: put two spoonfuls of cooking oil into the frying pan and heat it over high heat until the oil begins to smoke. Quickly pour the oil on the fish.

Materials required:

Flatfish: moderate

Cooking wine: moderate

Steamed fish soy sauce: right amount

Scallion: right amount

Red pepper: right amount

Ginger: right amount

Note: the key to steamed fish is the heat. Be sure to put the fish into the pot after the water boils. Steam for six or seven minutes. (according to the size of the fish, the fish I bought is small, about 250 grams, and the fish can be steamed for a long time.) if you don't take it out immediately after turning off the heat, you can use the remaining temperature in the pot to stew for a few minutes, which will make the fish more soft and delicious.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Ping Yu