I have made this fish braised, fried, steamed, in contrast to the steamed more delicious, the meat is smooth and tender, the entrance is sweet.
By autumn autumn foliage_67398
<h2>Royalties</h2>
1 Fushou fish
2 garlic cloves
1 millet pepper
1 small portion of green onion
Ginger 1 piece
Salt to taste
Steamed fish drum oil to taste
Heat oil to taste
Cooking wine to taste
<h2>Practice steps</h2>
1. After the fish is cleaned, cut a few knives on both sides of the fish, apply an appropriate amount of salt at the knife edge, pour in the appropriate amount of cooking wine, sprinkle some ginger shreds for marinade preparation.
2: Cut the green onion /garlic cloves/millet pepper/ginger into small pepper and set aside.
3: Put an appropriate amount of water in the steamer, bring to a boil on high heat, add the fish to the steamer, and steam for 15-20 minutes. (Control the time according to the size of the fish)
4: Take out the steamed fish and drain the water inside (I changed another bowl) and set aside.
5, burn oil, (oil is hot, it is best to smoke)
6: Sprinkle with chopped green onion, ginger and garlic and drizzle with steamed fish soy sauce.
7, pour in the hot oil, squeak... The scent wafts out
<h2>Tips</h2>
1. The black membrane in the belly of the fish must be washed clean, otherwise it will be bitter when steamed. 2. The time of steaming fish should also be well controlled, steaming is less cooked, steaming for a long time the meat is old. 3. Other fish that can be steamed can also be made in the same way.
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