As the Lunar New Year bell is about to ring, every family is busy preparing for the annual Chinese New Year's Eve dinner. Chinese New Year's Eve dinner, as an important part of traditional Chinese culture, represents reunion and beautiful meaning. One of the most anticipated dishes is the steamed fish, which is full of warmth and auspiciousness.
There are many ways to cook fish, but steaming fish retains the tenderness and flavor of the fish without looking greasy. The method seems simple, but when steaming fish, whether it is boiled on cold water or hot water, and how long it is steamed is the most tender.
Here are the specific methods of steaming fish:
Ingredients: yellow croaker, green onion and ginger, steamed fish drum oil.
The first thing is to clean the fish, remove the scales and open the belly, and remove the black membrane in the abdomen, which are the sources of fishy smell.
Put the ginger and green onion together in a small bowl, pour in an appropriate amount of water, you can grab it with your hands again, and help the green onion and ginger juice to volatilize faster.
Then draw a few more lines on the fish, which will make it more flavorful, and then pour the soaked green onion and ginger water on the fish, stuff the remaining green onion and ginger into the belly of the fish, and marinate for about 10 minutes.
Then take a clean plate and spread green onions and ginger on the bottom, so that the fish can be racked up, and the fish will not be soaked in the steamed soup, and the taste will be fresher and easier to cook. Then put the marinated fish on a plate and put a few slices of ginger.
Steamed fish should be served in hot water, and when the fish is served in the pot at high temperatures, the meat will be firmer, and the steaming time will be faster than cold water. Pour an appropriate amount of water into the pot, boil, then put the fish plate in, steam for 6-8 minutes, then turn off the heat, and then continue to use the residual temperature in the pot to simmer for about 5 minutes, the steaming time should not be too long, otherwise the fish will become old.
Then take it out and pour out the soup from the fish plate, and remove the ginger that spreads on top of the green onion and fish underneath, because the green onion and ginger have absorbed the fishy smell of the fish. Finally, pour in the steamed fish drum oil, sprinkle with shredded green onions, and pour hot oil.
Steamed fish is a dish that carries the blessings and wishes of the Chinese. It represents a good omen for the year, just like the homonym of the word "yu" in the fish, which means "more than every year", that is, hoping to have rich wealth and a good life in the coming year.
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