Steamed sea bass
Ingredients: sea bass, shredded shallots, shredded ginger, steamed fish soy sauce.
1. The sea bass is handled cleanly and plated with a knife, steamed in a basket, drizzled with steamed fish soy sauce, and then the green onion and ginger shreds are placed on top of the fish, and the smokey oil can be eaten.
Steamed turtle
Ingredients: Net turtle, shredded ham, shredded shiitake mushrooms, green onion, ginger, salt, monosodium glutamate, pepper, soup and lard.
1. Wash the turtle, dry the inner and outer belly with a clean cloth, smear with salt, put it on a plate with green onion, sprinkle with ginger shreds, shredded mushrooms, add lard, then put it in a steamer basket, steam over high heat, decant the original juice, pick off the green onion, put the shredded ham, sprinkle with pepper and set aside.
2. Sit in the pot and light the heat, add lard and pour it on the turtle, then add the rice wine, soup, monosodium glutamate, salt and sesame oil to the pot, boil it with water starch, and then add the remaining lard, out of the pot and pour it into the turtle dish.
Steamed river balls
Ingredients: River dumplings, cooked ham, shiitake mushrooms, net oil, dried shrimp, green onion, ginger, cooking wine, salt, monosodium glutamate, pepper, ginger saucer, special clear soup.
1. Slash a knife on the back of the tail of the river, about 1/3 of the depth of the tail of the river, let the blood run out, cut the abdomen to remove the internal organs, dig the cheeks, and wash. Then put the tail of the river ball into a pot of boiling water and blanch it quickly, and scrape the mucus on the body of the river ball with a knife in cold water.
2. Draw a knife diagonally on both sides of the dough, cut 6 or 7 knives on each side, and marinate with salt and cooking wine for 15 minutes. The mushroom slices are thinly sliced and the ham is cut into diamond-shaped slices. Ginger washed clean and patted. Put the dried blood water of the marinated river ball into the steaming dish, insert the ham slices and shiitake mushroom slices into the knife slit one by one, add salt, dried shrimp, cooking wine, ginger, green onion, clear soup, cover the net oil, steam it in the cage over high heat until it is cooked, remove the net oil, ginger and green onion, and gently slide the fish into the fish dish.
3. Put the wok on high heat, add the broth, pepper and salt to a boil, add MSG to the pot, pour into the dish, and serve with the ginger saucer.
Steamed gagi fish
Ingredients: Fresh jiaji fish, shuifa sea rice, ham, shuifa mushrooms, winter shoots, cooking wine, salt, green onion, ginger, monosodium glutamate, ginger minced ginger, rice vinegar, lard.
1. Scrape the fish to remove the gills, dissect the abdomen and remove the internal organs and wash. Wash mushrooms and bamboo shoots with water. Peel and wash the shallots and ginger.
2. After blanching the fish with boiling water, change the word flower knife; the ham is cut into elephant eye slices, the mushrooms and winter shoots are cut into slices about 3.5 cm long, 2 cm wide and 0.3 cm thick, the green onion is cut into sections, and the ginger slices are patted loose.
3. Marinate the fish with cooking wine, ginger, green onion, salt, monosodium glutamate and vinegar for about 20 minutes. Place the ham, mushrooms and winter shoots on the surface of the fish body, sprinkle the sea rice, drizzle with lard, steam it in a cage, remove the ginger shallots, and serve on a ginger plate.
Steamed striped fish
1. Remove the scales of the fish, remove the internal organs, wash, cut into 8 cm long segments, put them in a basin, add green onion, ginger, rice wine, salt, monosodium glutamate, wok on high heat, pour water and bring to a boil.
2. Steam the basket drawer on high heat for about 20 minutes, see the fish turn white, the meat is ripe, pick off the green onion and ginger.
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