Steamed longevity fish(qing zheng fu shou yu )

Steamed longevity fish

Introduction:

"It's very simple, and it doesn't need a lot of materials, but you can steam all the fish in the same way."

Production steps:

Step 1: wash the Fushou fish (wash the inner membrane and fish scales). The upper part of the fish is thick. It is recommended to cut a little when cutting flowers. It's easy to cook.

Step 2: prepare ginger, garlic, a small dry pepper, tangerine peel... Cut, spread on the fish surface, you can put some tangerine peel into the fish belly (tangerine peel fragrance can cover the fishy smell and mud smell, also can not add oh). Pour a little prepared cooking wine or rice wine on the fish (deodorization), and oh, remember not to put salt or marinate the fish in advance, so that the fish will not taste so fresh. I also bought some oily tofu to put on the edge, which can absorb the juice from the steamed fish.

Step 3: when everything is ready, put it on the steamer and steam it for six minutes (the time starts from the boiling water). Make sure that the fish is not cooked. You can use chopsticks to poke it. Once it's done, it means it's cooked.

Step 4: after the fish is steamed, don't rush to open the lid and let it steam for about four or five minutes. In addition, take the pot, put the oil (a little bit more), soy sauce, salt, and a little garlic and pepper into the pot, stir fry and pour them on the fish. This step is a little anxious, so I didn't take it down. The finished product is just like this. It's delicious. My husband ate the edge in the twinkling of an eye

Materials required:

Longevity fish: one

Garlic: two pieces

Jiang: a little

Tangerine peel: a little

Dry red pepper: two

Cooking wine: 1 teaspoon

Soy sauce: right amount

Oil: 5 teaspoons

Salt: right amount

Note: this steaming method can be used on other fish. Ha ha, I think cooking is a very happy thing. I'm even happier when I see my lover eating all the time.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Fu Shou Yu