Steamed sea fish
Introduction:
Production steps:
Step 1: prepare materials
Step 2: remove the internal organs of the fish, wash the surface mucus, put on a knife, sprinkle shredded ginger on the fish, and marinate with salt and cooking wine for about 20 minutes
Step 3: cut part of the scallion into sections, set aside, shred the other part, and put it in cold water
Step 4: pad the scallion on the plate, put the salted fish on it, bring the water to a boil, and put the fish on the drawer
Step 5: steam for 8 minutes
Step 6: pour out the soup of the steamed fish, pour in the steamed fish soy sauce, and add the shredded green onion and red pepper
Step 7: pour a large spoonful of oil into the cold pan, add a little pepper, deep fry until fragrant, turn off the fire
Step 8: filter out the hot oil and pour it on the fish
Materials required:
Partial mouth: moderate
Onion and ginger: right amount
Shredded red pepper: right amount
Salt: right amount
Cooking wine: moderate
Steamed fish soy sauce: right amount
Oil: right amount
Zanthoxylum bungeanum: right amount
Note: 1. The freshness of fish can be judged from the brightness of fish eyes. The fresh fish must be steamed before it tastes good. 2. This method is suitable for many other fishes. 3. It's better to use scallion. The shredded scallion can be naturally curled when soaked in cold water. 4. If you don't like pepper flavor, you can not put it when you burn oil
Production difficulty: simple
Process: steaming
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Qing Zheng Hai Yu
Steamed sea fish
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