Kaiping fish with ham(huo tui kai ping yu )

Kaiping fish with ham

Introduction:

"If the flowers are beautiful, they will be a fish in bloom."

Production steps:

Step 1: prepare the ingredients.

Step 2: cut off the head and tail of the bream and remove the internal organs (as shown in the picture)

Step 3: cut the fish body into the pattern shown in the figure (don't cut off the fish belly, it's a little laborious), wipe it with proper amount of cooking wine and salt, and let it stand for 10-20 minutes.

Step 4: cut ham into strips, ginger, millet and pepper.

Step 5: put ginger slices on the bottom of the plate, and put the salted fish into Chinese style.

Step 6: set up the ham, boil the water in the pot and steam it. (steam until the fish eyes protrude, then turn off the heat. Don't remove the lid immediately. Steam with waste heat for 2-3 minutes.)

Step 7: time for steaming fish, adjust the ingredients. (2 tbsp soy sauce, a little vinegar, salt, sugar)

Step 8: decant the water of steamed fish, pour in the juice, and finally pour the hot oil on it.

Step 9: decorate with garlic leaves.

Materials required:

Wuchangyu: 500g

Ham sausage: one

Ginger: one piece

Millet pepper: 5

Garlic leaf: one piece

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Vinegar: moderate

Sugar: right amount

Note: don't steam the fish too long. Turn off the heat when the fish's eyes protrude (the fish is cut into pieces and cooked well). When steaming the fish, put the ginger under the fish to raise the body, so that it can be steamed more thoroughly. After turning off the heat and steaming for a few minutes, the water must be decanted, because it's fishy.

Production difficulty: Advanced

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Huo Tui Kai Ping Yu