Steamed small sea fish with sauce(jiang zheng xiao hai yu )

Steamed small sea fish with sauce

Introduction:

"In the fridge, my mother-in-law and neighbors had a bag of fish from the sea fishing last autumn. At that time, all kinds of fish were divided into different categories, and they were eaten according to size and variety. There was only one package, large and small, composed of three kinds of fish. I only know one of these three kinds of fish. Although I live by the sea, I know very little about fish. There are only a few kinds of fish that can be named. I thought of several ways to make them, fried and fried, and finally gave up. Finally, I had the idea of steaming, but not steaming, steaming with soy sauce. When I was a child, my grandmother often steamed bread or tortillas in the big pot, mixed with sauce, onion, a little oil, steamed on a pot of sauce, fragrant out of the pot, used to Jiaoshi. How to steam fish in this way? My husband shakes his head, but I'm secretly happy for my idea. I'll brand a pot of delicious corn cakes and wait for the fish to come out of the pot! "

Production steps:

Step 1: remove the scales, dirt and wash the small sea fish.

Step 2: add proper amount of cooking wine, a little salt, scallion and ginger to marinate for half an hour.

Step 3: take another part of scallion and cut it into thin sections. Cut ginger into thin strips.

Step 4: lay the fish flat on the bottom of the plate.

Step 5: spread soy sauce on each one.

Step 6: Sprinkle with scallion and shredded ginger.

Step 7: put on another layer, and also spread soy sauce.

Step 8: Sprinkle with scallion and shredded ginger again.

Step 9: pour in a spoonful of cooked peanut oil.

Step 10: heat the water in the pan to SAIC and put it into the fish plate.

Step 11: when the water is boiling, steam over high heat for about 10 minutes, turn off the fire and keep it stuffy for two minutes.

Step 12: take out the steamed fish.

Step 13: Sprinkle with scallions.

Materials required:

Small sea fish: moderate

Ginger: right amount

Scallion: right amount

Cooked peanut oil: right amount

Soy sauce: right amount

Cooking wine: moderate

Salt: right amount

Note: 1, the fish can be steamed for a long time, so that the flavor of sauce into. 2. Because the sauce itself has a salty taste, so when marinating fish, put less salt. 3. The oil poured on the fish should be cooked, that is, the oil that is boiled and cooled, so as to make it fragrant.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Zheng Xiao Hai Yu