Steam fresh fish (qing zheng hai shang xian )

Steam fresh fish

Introduction:

"This is my last dish recently. I've been struggling with this dish for a long time. I can't decide what fish to use to make this dish. I started to want flat fish, but a few days ago I sent a recipe for steamed flat fish. It's meaningless to make it again. Let's use Duobao fish. Considering that the color of Duobao fish is black, the color of the finished picture is not very good-looking. Haha, the main reason is that my shooting level is limited. After thinking about it for a long time, the activity will be over. Let's use yellow croaker. The meat of yellow croaker is tender and the taste is fresh. It is suitable for digestion and absorption. Eating more yellow croaker can prevent arteriosclerosis and coronary heart disease. Because its fish oil contains a unique role of essential fatty acids - n-3 fatty acids. N-3 fatty acid can reduce triglyceride and total cholesterol in blood, slightly increase high density lipoprotein and decrease very low density lipoprotein synthesis in liver, so it can actively prevent arteriosclerosis and coronary heart disease. I eat yellow croaker in brown sauce. I've never steamed it before. Let's try it today. Steamed fish, the key is nothing more than three points: fresh fish, heat in place, authentic seasoning. I usually use Lee Kam Kee's steamed fish soy sauce. Steamed fish soy sauce, as the name suggests, is used to make fish sauce. The difference between soy sauce and ordinary soy sauce is that it doesn't need to be processed separately, and its taste is similar to the soy sauce specially made by hotel chefs for steamed fish, which is more suitable for novice cooks. Steamed fish with Lee Kam Kee's steamed fish soy sauce, the taste will be more delicious. Bad seasoning will make a far different taste. "

Production steps:

Step 1: prepare the fish, onion and ginger.

Step 2: remove the bore, gills and scales of the yellow croaker and wash it.

Step 3: slice part of onion and ginger. Cut the other part into shreds.

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. Add shredded onion and ginger to the fish again. Then pour hot oil on the fish.

Step 8: pour appropriate amount of Lee Kam Kee steamed fish soy sauce.

Materials required:

Yellow croaker: 1

Onion and ginger: right amount

Baijiu: moderate amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Oil: right amount

Steamed fish soy sauce: right amount

Note: fish to use fresh yellow croaker, steamed fish time to grasp. Choose authentic steamed fish soy sauce.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Hai Shang Xian