Steamed fish with Cantonese food(yue cai qing zheng yu fang fa jue dui zheng zong cheng pin yao ya xian chou gei da jia zuo fan mian jiao cai )

Steamed fish with Cantonese food

Introduction:

"I used to steam grass carp tail, but I never tried to steam a whole fish. I went to the market late this afternoon, so I had to buy a three scale (a kind of carp). But in fact, no matter what kind of fish, it's the same way of steaming. The key is to grasp the heat. I'll teach you the method. I failed in steaming fish this time. Please learn from it and make a negative textbook

Production steps:

Step 1: prepare enough onion and ginger. Put ginger and onion on the plate. As shown in the picture, on the left is a small section of onion and ginger, which will be put into the stomach of the fish. On the right side of the plate, the middle part is pressed under the fish when it is steamed, the upper part is spread on the fish when it is steamed, and the lower part is used when it is steamed.

Step 2: wash your stomach and scrape three lines on both sides. (fish are lower vertebrates. Half an hour after death, the nerve reflex arc will move after being stimulated. Once I'm afraid, I'll start again. Don't follow me. ）The road should be a little longer. It doesn't need to be that deep

Step 3: put salt and cooking wine on the fish, let it press the onion and ginger segments, then fill its stomach with onion and ginger segments, and finally spread some onion and ginger segments on it. Marinate for 20 + minutes.

Step 4: steam over medium high heat for 8-10 minutes. I think the meat is so thick that I steamed it for a long time, and the result was ugly. ）Throw away all the scallion and ginger before, pour the gravy of steamed fish into a small bowl, and then spread the new section of scallion and ginger again. Cover and steam for 5 minutes. (I'll be OK after steaming for 2 minutes, or I'll get old )

Step 5: in a small bowl, add 30ml of soy sauce to the gravy of steamed fish. Pour into the sides of the fish.

Step 6: heat the pan and pour in 20ml of oil. Finally, pour hot oil on the fish.

Step 7: get out of the pot! It's ready to eat. Although the appearance is not very good, but really delicious!

Step 8: take a close-up. I'm ugly, but I'm delicious!

Materials required:

Fish: 1

Ginger: 1 paragraph

Soy sauce: 30ml

Salt: right amount

Cooking wine: moderate

Note: 1. Apply salt and cooking wine, mainly to improve the taste of fish and remove fishy smell. 2. Be sure to marinate for 20 minutes or more, so that the onion and ginger will not smell fishy, but increase the freshness and sweetness. 3. Don't pour the water for steaming fish. It's sweet to add it to the soy sauce. 4. The last oil must be hot oil. It's so delicious!

Production difficulty: unknown

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Qing Zheng Yu Fang Fa Jue Dui Zheng Zong Cheng Pin Yao Ya Xian Chou Gei Da Jia Zuo Fan Mian Jiao Cai