Steamed fish with soy sauce(huang dou jiang zheng cang yu zi wei chao ji xia fan cai )

Steamed fish with soy sauce

Introduction:

"I like to eat fish, but I don't know how to make fish, because I can't fry it. I don't have the patience to fry it slowly. I'm afraid of frying it, because it's too smoky. Generally, when you want to eat fish, you go back to your mother's house. Once, my friend made a steamed fish with soy sauce and added some old Ganma and huati. The taste made my tongue and heart in a frenzy. I immediately went home to buy fish and prepare the ingredients. Finally, I steamed a star dish with endless aftertaste. Later, I can show it on the table. Cang fish, also known as pomfret, is rich in nutrition. According to the data from the Internet, its meat contains unsaturated fatty acid W-3 series, which has been proved to be an important material to reduce the occurrence of cardiovascular diseases by medical clinic. The cholesterol content of pomfret is lower than that of all animal foods. Pomfret contains a variety of nutrients. 100g fish contains 15.6g protein, 6.6g fat, 0.2g carbohydrate, 19mg calcium, 240mg phosphorus and 0.3mg iron. Pomfret contains DHA, which is helpful for children's brain development! My boss is most afraid of fishy, so even if I like it, I dare not make it easily, because I'm not sure whether the dishes have fishy smell. However, this steamed fish with soybean sauce, he said, can't eat a little fishy smell, but it's very delicious. Except for fish bones, ginger slices and plates, all the others were dried up by us. I ate most of the bowls with fish juice, and he ate two bowls, which is super exaggeration . My family uses the big bowl of IKEA 1 yuan, which is very big. "

Production steps:

Step 1: ice fresh yellow croaker, steamed fish ingredients appropriate.

Step 2: wash the fish, remove the viscera, smear both sides of the fish with salt and marinate for 30 minutes.

Step 3: rinse to remove salt and blood, dry the fish with towel or kitchen paper, and put it on the plate.

Step 4: slice ginger, grind garlic, and prepare scallion.

Step 5: medium tbsp, 3 tbsp soy sauce, spread on both sides of fish.

Step 6: Laoganma medium size 1 tbsp, add a little water to open, sprinkle on the fish.

Step 7: put a few drops of cooking oil on the fish.

Step 8: spread ginger slices and garlic, steam in a pot of boiling water for 7-8 minutes, and add scallion in the fifth minute. Simmer for 2-3 minutes without opening the lid.

Step 9: cook, smell, appetite, eat...

Materials required:

Goldfish: 500g

Ginger slices: right amount

Scallion: right amount

Garlic: right amount

Soy sauce: medium, 3 tbsp

Old godmother: medium spoon 1 spoon

Water: a little

Edible oil: a few drops

Note: soy sauce has been seasoned, so you don't need to add salt when steaming fish. If you think it tastes light, you can steam it and pour some soy sauce. Mix more juice, bibimbap, super delicious.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Huang Dou Jiang Zheng Cang Yu Zi Wei Chao Ji Xia Fan Cai