The meat of cinnamon fish is very tender and fatty, it is best to steam, and braised braised will damage its delicious taste.
1. Prepare
Cinnamon fish (mandarin fish) 1 to 1.9 pounds. Less than 1 pound can be steamed 2 sticks. Don't exceed 2 pounds of whole, or the steamer at home can't be put down, you can only cut into two pieces, and it won't be in the shape of a fish.
The larger osmanthus fish is knifed several times on the back to make it taste good, or it can be cut twice from the inside. Be careful not to cut deep, otherwise the shape of the fish will not be complete after steaming.
Special reminder: Cinnamon fish is also scaly, to be scraped clean.
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2. Yard taste
It's actually pickled fish. In addition to the taste, the important role of the yard taste is to remove the fishy, fully remove the fish, and the fish is delicious. After washing, the fish can be directly salted on the fish, but in order to keep the color and taste of the ingredients sufficient and uniform, it is best to marinate with water.
Wash the fish and soak in water, add green onion, ginger, peppercorns, vinegar, cooking wine (yellow, white, beer can be), chicken essence (I do not add), pepper, salt (salt more, salted fish light meat), water can flood the fish.
A good taste is a prerequisite for the delicious fish. The code taste time is about half an hour.
When flavoring, use the scraps of the corners of green onion and ginger. Although green onion leaves and ginger skin are not suitable for cooking, they are good raw materials for fish flavor. Cut the green onion leaves and pat them twice with a knife before putting them in the water.
3. Add the shallots and ginger
The fish plate is covered with a few thin slices of ginger and green onion
After about half an hour of flavoring the cinnamon fish, fish it out, rinse the residue of green onion, ginger and peppercorns, and put it on the fish plate.
The fish is covered with slices of ginger and shallots or shallots.
4. Steam
Put water in the steamer, put the fish pot when the water is boiling, keep on high heat and steam for 8 to 10 minutes (depending on the size of the fish). Be careful not to steam for a long time, otherwise the fish will not be tender.
5. Add green and red peppers and shallots
Buy a large, flat red pepper, cut the ends with a knife to leave the middle segment, cut into large pieces, remove the inner urn, leaving a thin skin to cut into strips.
Cut the green pepper shreds in the same way
Cut the green onion into small pieces and cut into strips
After steaming for 8 to 10 minutes, open the lid and remove the ginger onion.
6. Steam for another minute
Sprinkle the red pepper shreds, green pepper shreds, green onions, etc. on the fish, cover the pot and continue to steam for one minute, turn off the heat, simmer for one minute and then come out of the pot.
7. Out of the pot
Pour the soup from the dish into the pot, add a little pepper, cooking wine, balsamic vinegar, add water starch to outline, concentrate the soup and pour it on the fish. If you think the soup has a fishy taste, you can also pour out the soup.
You can also heat the salad oil, simmer the green onion (peppercorns, peppers), filter out the green onions (peppercorns, etc.), and pour the oil on the cinnamon fish.
You can also pour some steamed fish soy sauce on the fish, or dip the steamed fish soy sauce in a bowl and eat it.
In addition to the very tender and delicious meat of the cinnamon fish, there is also an advantage that there are no small spines, which is very suitable for small pot friends to eat.
The downside is that the price is a bit pricey. In the hometown, wild osmanthus fish 50 to 60 yuan a catty, supermarket farmed osmanthus fish more than 30 yuan a catty.
The process of making steamed cinnamon fish is relatively simple
You can give it a try