Steamed fish(qing zheng long li yu )

Steamed fish

Introduction:

"Steamed fish is the best way to taste fish. Especially for the dragon fish, which is usually sold at a high price in Cantonese restaurants. Today, I found it on the ice fresh stand in the vegetable market. It only cost 13 yuan for two. It's worth it. This kind of fish has no sting and is not fishy. It's very suitable for steaming

Production steps:

Step 1: wash 2 dragon fish, dry the water on the fish and put it on the plate. Put some ginger under the fish.

Step 2: cut a little shredded scallion and put it on the fish evenly. Put water in the steamer, sit on the stove, bring to a boil, then put in the fish, cover, steam for 4 minutes, steam for 1 minute.

Step 3: prepare ingredients when steaming fish. Cut the rest of the scallions into thin strips, and the shallots into scallions.

Step 4: when the time is up. Take out the fish plate and pick up the shredded scallion from the fish. Don't pour out the juice from the steamed fish.

Step 5: put the shredded scallion and scallion on the fish.

Step 6: while the fish is taken out of the steamer, set the frying pan on fire and add a little less peanut oil than usual to fry a green vegetable. The oil is heated and smokes over a medium fire. Attention, it's better to burn hot spots. About 40 seconds after the smoke. Pour the oil on the cooked fish quickly. Pour the oil evenly and sweep it from beginning to end.

Step 7: just after pouring hot oil, immediately pour Li Jinji steamed fish soy sauce on the fish. It is also necessary to pour from the beginning to the end, even and once.

Step 8: you're ready to serve. The taste is as like as two peas in the restaurant.

Materials required:

Dragon fish: 2

Scallion: Half Root

Shallot: 5

Lee Kam Kee steamed fish soy sauce: right amount

Peanut oil: right amount

Ginger slices: right amount

Note: 1. Li Jinji steamed fish soy sauce is highly recommended. You can steam more than one grade of fish. It tastes like the hotel. 2. Be sure to pour the oil first and then the soy sauce. The soy sauce will be fried in reverse order. 3. The juice of steamed fish must be poured out. Don't worry. This water is the most fishy. 4. Believe me, this method of steamed fish is the best. It's always the same for any fish. Let's have a try.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Zheng Long Li Yu