Steam fresh fish (qing zheng hai shang xian )

Steam fresh fish

Introduction:

"Steamed fish is the most common way to cook fish in Cantonese cuisine. It can keep the freshness of fish to the greatest extent. Only a simple seasoning soy sauce can volatilize the freshness of fish incisively and vividly. Before steaming, it is not necessary to marinate the steamed fish with salt. As a result, the fish will lose moisture, and the meat will become tight and less tender. Steamed fish seasoning soy sauce, generally with fresh soy sauce, soy sauce, sugar and other seasonings out. However, there are ready-made steamed fish soy sauce on the market now, such as Li Jinji steamed fish soy sauce, which need not be mixed by yourself, and the effect will make you reach the professional level. Steamed fish to choose fresh fish, with fresh fish slaughtered steamed, taste will be better. There is a tiger spot in the market. It's full of vitality. It's one kilo and two Liang. Steamed fish is the best. Although it's more expensive, it's a good food for steamed fish. It's fresh for this steamed sea. "

Production steps:

Step 1: kill the fish, remove the scales, stomach, gills and wash them. This can be done by the fish stall owner, because the fish you buy and kill may be dead, and the taste will be much worse.

Step 2: spread some scallion on the plate.

Step 3: put the fish on top of the scallion.

Step 4: cut some shredded ginger and put it on the fish.

Step 5: bring the fish to a boil with proper amount of water in the pan. Steam the fish over high heat for 10 minutes.

Step 6: when the time is up, take out the steamed fish.

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

Step 8: spread a proper amount of scallion on the fish

Step 9: pour proper amount of Lee Kam Kee steamed fish soy sauce on the side of the fish.

Step 10: heat the pan, heat up the right amount of peanut oil, and then pour it on the fish.

Step 11: delicious steamed grouper

Materials required:

Tiger spotted fish: 600g

Ginger: right amount

Scallion: right amount

Steamed fish sauce: right amount

Peanut oil: right amount

Precautions: 1. Do not pour the sauce directly on the fish when pouring it into the plate, but directly on the fish when pouring the oil. 2. How to distinguish the steamed fish from the dead fish? Fresh fish steamed out after slaughter, the skin will shrink and damage, fish eyes will spit out from the orbit to the outside, the meat is very white. When steamed with dead fish, the eyes of the fish will be concave, the skin will be intact, and the meat will be a little gray. 4. Seeing that some friends like to steam the fish and then turn off the heat to simmer for a few minutes is actually not the right way. For the fish with fresh and tender meat, it will go too far and the fish will get old, because the effect of steam continues to work on the fish.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Hai Shang Xian