Steamed hairtail for the first time(di yi ci chang shi de mei wei qing zheng dai yu )

Steamed hairtail for the first time

Introduction:

"Hairtail has been eaten in brown sauce for generations in my family, which is probably the way most northerners do. It could also be that they live far away from the sea. You can't buy fresh seafood. However, with the development of science and technology and convenient transportation, it is difficult to change this habit. In my mind, ingrained engraved hairtail is braised. Yesterday, I went to Xinfadi wholesale market and saw that fresh hairtail was very good, so I bought 2. The aunt who was shopping next to me asked me, "how do you eat hairtail when it's so fresh?". I'm "braised in soy sauce.". Aunt: "you northerners like to eat braised food. I'm from Ningbo. We all have steamed food there." Me; 'steamed, how fishy it is,' aunt; 'steamed to eat the original taste of hairtail', I; 'Oh, try it'. I went home to wash the hairtail and tried to make steamed hairtail according to my mother's method. To tell the truth, I still have some doubts in my heart, only steamed a fish..... I didn't expect that there was no fishy smell after steaming. It was very delicious. The meat is very tender, smooth and fragrant... It's delicious. I'm sorry I didn't steam it all. Steamed hairtail can be said to be the most original hairtail, fresh taste, full of flavor

Production steps:

Step 1: prepare hairtail and scallion ginger. And steamed fish and soy sauce.

Step 2: remove the bore, scales, gills and head of hairtail and wash it. Then cut it into sections.

Step 3: add onion and ginger cooking wine and salt to marinate for 10 minutes.

Step 4: slice part of onion and ginger. Cut the other part into shreds.

Step 5: put the marinated hairtail segments on the plate, and add onion and ginger slices on the fish.

Step 6: put water in the steamer and bring to a boil. Put in the fish, steam over high heat for 10 minutes, steam over low heat for 5 minutes.

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

Step 10: pour hot oil on the scallion and ginger on the fish.

Step 11: pour proper amount of steamed fish soy sauce.

Step 12: garnish with coriander.

Materials required:

Fresh hairtail: 500g

Onion and ginger: right amount

Coriander: moderate

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Oil: right amount

Salt: right amount

Steamed fish soy sauce: right amount

Note: hairtail should be fresh. The scale of hairtail has high nutritional value. You can decide whether to remove the scales according to your own taste. 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: firing

Production time: 10 minutes

Taste: light

Chinese PinYin : Di Yi Ci Chang Shi De Mei Wei Qing Zheng Dai Yu