The practice of steamed fish

1. Steamed fish with open screen

Amazing atmosphere banquet dish Phoenix Kaiping steamed fish

Steamed vegetables have high water content, moist, soft waxy, original taste, fresh soup and other characteristics. Steamed dishes are best for summer and are light and not overheated. Steamed fish is a good banquet dish. As long as a slight modification of the knife on the plate, a stunning and generous phoenix screen delicious steamed fish can be served. Although it is still steamed fish, but changed the shape, more pleasing to the eye, and more convenient to eat, this steamed fish finally boiled ginger onion Sichuan pepper oil, before serving on the steamed fish, more tender and delicious.

Ingredients: 1 BREAM (ABOVE 500g), 2 tablespoons COOKING WINE, 10g SALT, 10ml Chinese pepper OIL, CHIves, ginger, carrot and red pepper

The steamed fish

1, the fish to scale to gills to viscera, remove the dorsal fin pelvic fin, wash, transverse slice evenly, but the belly meat to leave a little do not cut

2, the fish has been cut into the cooking wine salt pickle for 30 minutes into the taste

3. Shred ginger, cut carrots into diamonds, and cut red peppers and scallions into small pieces

4, ginger chives placed at the bottom of the plate

5. Cut off the head and tail of the pickled fish, and then place it on the plate into a phoenix feather

6. Put some ginger and shallots on top of the fish

7, sit in the steamer water fire, boil, put the fish tray on the drawer -, steam restricted for eight or nine minutes, and then stew for three or four minutes. Steamed meat can be cooked, long steamed meat is not tender.

8. Remove the fish dish from the steamer and pick out the spring onion and ginger

9. Decorate with color matching materials

10. Sit in the wok and pour the Sichuan pepper oil into the small fire, put the ginger and onion into the stir-fry, and then pour the three kinds of scented oil onto the steamed fish and serve

2. Steamed partial fish

Steamed partial fish (very delicious native fish, the more native, the better)

Ingredients: 1 large side mouth (Halibut), 1 piece of ginger, 1 spring onion, 3 cloves of garlic, 1 star anise, 15 Sichuan PEPPERcorns, 2 small spoons of SALT, 1/2 small spoon of monosodium glutamate, 2 small spoons of light soy sauce, 1 small spoon of sesame oil, 1 large spoon of peanut oil

Steamed partial fish

1, clean the fish, remove the viscera and scales, respectively in the fish on both sides of the word flower knife, and respectively sprinkled with salt and monosodium glutamate pickled for half an hour

2. Shred ginger, chop green onion and break star anise into small pieces. Take half of the seasoning and spread it under the fish, half of it on the front of the fish, and pour in light soy sauce and sesame oil

3. Steam the fish in a large pot on high heat for 20 minutes. Take out the garlic and spread it on the fish

4. Heat a tablespoon of oil in a wok and pour it over the garlic

Tips:

1, both sides of the fish should be hit with a flower knife, both sides of the fish and the fish belly should be sprinkled with salt, so that the taste is sufficient

2, both sides of the fish should be sprinkled with scallions and ginger seasoning, can fully go to the fishy and fresh

3, the final spoonful of oil is the key, garlic and fish, and meat are perfect, fragrant ~~~

This is the most local steamed fish method, my grandma said, in their time, red and white wedding is at home treat, big pot pile three layers, a dozen fish out of the pot together that is spectacular.

The meat is very tender, very delicious, very delicious, this kind of steamed fish method is suitable for all the sea fish can be steamed to eat, freshwater fish is not suitable, freshwater fish mud smell big, suitable for sauce burning.

2. Steamed longi

Longi fish also called pedal fish, ox tongue fish, sole, dragon semi-smooth tongue sole.

Longli fish is tender and nutritious.

The longi is a fine Marine fish.

Its fat contains unsaturated fatty acids, which have anti-atherogenic properties,

It is beneficial to prevent and cure cardiovascular and cerebrovascular diseases, enhance memory and protect vision.

There's almost no spines, lots of meat, no fishy smell, it's fantastic.

It is especially suitable for the elderly and children.

Raw materials: longi fish, Chinese prickly ash, cooking wine, scallion ginger, salt

The steamed longi

1, ice longli fish cut into pieces, add Sichuan pepper, cooking wine, scallion ginger, salt if there is time to marinate for one night

2. Remove peppercorns, scallions and ginger after marinating, rinse slightly with water, wipe a thin layer of oil on the plate, and put in a cross chopstick

3. Place the fish pieces on your chopsticks

4. Add onion, ginger and cooking wine

5, put in the boiling pot, steam for eight minutes, do not open the lid of the pot stuffy for 2 minutes, pick out the onion and ginger, pour out the soup in the plate do not

6. Put blanched peas and carrots over the fish pieces

7. Sprinkle with scallion and ginger

8. Top with steamed fish soy sauce

9, pan fried Sichuan pepper oil while hot poured on the fish pieces

10. When eating, turn and mix the fish pieces, let the fish pieces dip in the soy sauce

PS: Don't like scallion ginger, can pick out the scallion ginger to eat