Steamed mandarin fish, the soup is delicious and the fish meat is soft and tender, and the nutritious method is simple, and novices will also make it
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Making fish has not always been a simple thing, such as braised fish, sauerkraut fish is not simple to do well, but there are no absolutes, for fish, there is a simple way, steamed fish.
Wash the fish body, then spread the seasoning evenly on the fish, steam it in the pot, drizzle with hot oil, and finally add the right amount of steamed fish soy sauce to taste, this simple and convenient home-cooked steamed fish is ready. Let's take a look at how it was done.
【Dish name】: Steamed mandarin fish
【Required ingredients】: 1 mandarin fish, salt to taste, 1 spoonful of cooking wine, 1 spoonful of pepper, 2 green onions, 1 piece of ginger, 2 spoons of steamed fish soy sauce, edible oil to taste
【Cooking steps】:
1, first to deal with mandarin fish, first remove clean internal organs, clean the mucus on the surface, and then put a flower knife on the surface, because there is no need to fry under the pan, so the flower knife can be appropriately larger and deeper, so it is more convenient to taste and more convenient to mature. It is important to drain the washed water.
2, use your hands to evenly smear a layer of salt on the body of the fish, convenient fish meat better into the taste, and then evenly coat the surface with a layer of cooking wine, used to remove fishy, and finally is ginger slices, green onions, minced garlic and other spices, evenly distributed in the flower knife and fish belly can be.
3, then prepare enough water in the pot, bring to a boil on high heat, add the marinated mandarin fish to the pot, then cover the lid, after the water boils for about 10 to 15 minutes, but the specific time, or according to the size of the fish to decide.
4, like this, we must remember that the water in the pot must not be less, one to prevent the evaporation of water during cooking, resulting in the paste pot, the second point is that if the water is too little, the water vapor will also be missing, resulting in longer cooking time.
5, after the maturity of the fish, we only began to carry out normal seasoning, after turning off the heat, open the lid, and then pour on the steamed fish soy sauce, there is no need for excess seasoning, basically steamed fish soy sauce is enough, with the umami taste of fish, after doing a good job, the taste is also particularly delicious.
6, the final pot to burn hot oil, to wait until the surface of the oil began to violently smoke out, about 70% or 80% of the heat, and then poured on the surface of the fish body, to stimulate the aroma of raw ginger and green onions.
7, such a simple steamed fish is done, is not particularly simple, novices according to this method, can also make very good and delicious.
【Cooking Summary】:
Seasonings can also be added to the right amount of sugar and vinegar according to your taste.
When this dish is made, there is less oil smoke and simple steps, which is a home-cooked dish that is very suitable for novices.
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