Fish should be one of the favorite foods of many friends, especially in the season when fish is active, a variety of "fish delicacies" have been served on the table, whether it is grilled fish, braised fish, hot pot fish, or sauerkraut fish, each place has its own unique way of eating and flavoring. What Xiao Si shares with you today is a common home-cooked practice - steamed cinnamon fish, not only the meat is also very tender, but its method is also very simple and easy to get started.
Osmanthus is one of the "four famous freshwater fish" in China, which is widely distributed in various regions of China and has always been deeply loved. Because of the region, many places call it mandarin fish, anchovy fish, Tang Dynasty poet Zhang Zhihe wrote in the fishing song: Xizhai Mountain in front of the egret flying, peach blossom flowing water mandarin fish fat, said that it is it.
The taste of cinnamon fish is delicate, less thorny and more meaty, easy to digest, has high edible value, and is also one of the praiseworthy folk cuisines. Not only that, its nutritional value is also worth mentioning, especially the content of protein and fat, which is higher than many fish, and also contains a lot of vitamins, which can be said to be suitable for all ages. So how to make this delicious steamed cinnamon fish? Let's learn from Xiaosi!
【Ingredients and Ingredients】
1. 1 fresh cinnamon fish (take 500 grams as an example);
2、 Appropriate amount of green onion and ginger (cut into strips);
3, a small amount of cooking wine (the role of cooking wine is to remove the fishy smell of fish, not too much, according to the size of the fish to determine; if not, you can also use rice wine instead);
4, the appropriate amount of salt (according to their own taste to determine, in order not to affect the freshness of the cinnamon fish, but it is recommended to a small amount);
5, an appropriate amount of white sugar (fresh to fishy, should not be too much);
6, steamed fish tempeh appropriate amount;
7, you can also put a small amount of millet spicy or pepper shredded for debugging (such as like).
【Steamed cinnamon fish steps】
Step 1: Stroke the cleaned cinnamon fish (to make the meat more flavorful);
Step 2: Marinate for 10 minutes with a small amount of salt and a small amount of cooking wine (to make the meat firmer);
Step 3: Rinse the marinated fish with clean water (there will be fishy water oozing out when marinating);
Step 4: Sprinkle a small amount of salt on both sides of the rinsed fish, divide the pre-cut green onion and ginger shreds into three parts, one part is spread on the bottom of the plate, one part is placed on the fish, part is set aside, and then an appropriate amount of sugar and cooking wine are added to the fish;
Step 5: Pour the appropriate amount of water into the pot, put the prepared cinnamon fish into the pot after the water boils (do not put the pot under cold water), steam for 8-10 minutes and then start the pot, and pour out the steamed water;
Step 6: Drizzle the fish with an appropriate amount of steamed fish soy sauce, add spare shredded ginger, shredded shallots, millet spicy or chili pepper shreds (if any), raise the pot and burn the oil;
Step 7: Drizzle the hot oil on the steamed fish, accompanied by the sound of "stinging la la", this delicious home-cooked steamed cinnamon fish, you can serve it.
【Closing Tips】
1, the cinnamon fish itself has a slightly sweet meat, in order to avoid its taste is covered, a small amount of salt;
2, when steaming fish, be sure to wait for the water to boil, so that the steamed fish taste delicious, the taste is tender;
3, the water after steaming must be poured out, the first to ensure that the fish is not fishy, the second drizzled with steamed fish soy sauce after the taste is not diluted, more flavor;
4. Although the spines of the osmanthus fish are relatively small, if you clean it yourself, you must be careful to avoid scratching your hands.
The above is the steamed cinnamon fish shared by Xiao Si, have you learned? Do food lovers have other ways to eat? Welcome to share with Xiaosi