Ginger, green onion, ginger.
Many people think that the golden pomfret does not have scales on the surface and does not need to be treated, but in fact, these white things similar to mercury must be scraped off. Usually steamed tuna is lying down, today I will teach you to make a dipped one. Ten people passing by, is there any one willing to order a loving support? In fact, a small act helped me a lot, so I would say that.
・First evenly coat the surface of the fish with a layer of salt, if you can't find a new pattern to cook, there are more than a thousand detailed dishes on my homepage, click the plus sign next to my avatar to collect. After all, learning is earning.
Brush the surface of the fish with oil, so that the steamed meat is bright, does not dry out, and the color is whiter. Add some ginger slices, the green onion can effectively remove the fishy.
Bring the water to a boil and then cover it so that the fire is more concentrated in place.
・The waiting time can be used to cut the green onion, and you can pick the relatively large green onion leaves.
The tips for shredding shallots shared before many people say that it is a little difficult, today I will share a simpler one, believe me there are always more methods than problems.
・Now cut ginger slices, do not imitate dangerous movements. Slice with a straight knife and cover the sliced ginger on top of the green onion until pushed. You can cut both shredded ginger and green onion, and the diagonal knife is earned. Isn't the ginger shredded in this way very uniform and fine, and it can be used to soak in water to maintain freshness.
Add some erythromycin shreds, isn't it enough to steam the fish three silks? The golden pomfret was steamed for a total of five minutes, draining the excess broth, and picking out the green onion, ginger and sesame seeds.
・Drizzle steamed fish soy sauce, really do not use light soy sauce, soy sauce, in order to wait for the sauce aroma when choking the oil, and the oil temperature to 60%.
The last spoonful of oil, saliva keeps flowing, you must pay attention to things, others will not say that you are a half-bucket water chef, if the restaurant opened is uni This dish is on fire, remember to tell Douyin.
