Hubei people who grew up on the Yangtze River are more fond of eating fish, fish has many practices, and today I will exchange experiences with you from the steaming method.
Many people make fish that do not go fishy, or the fishy smell is not good, and there is no time to grasp, in fact, these problems are very easy to solve, the key is to have a few tips, master it is good, I make it every time to give those leaders good food.
Ingredients to prepare:
Cinnamon 500g
Shredded ginger
Red pepper shreds
Shredded shallots
salt
Vegetable extract
Corn starch, sesame oil
Lee Kum Kee steamed fish soy sauce
method:
1. Clean the cinnamon fish, put it on the plate, and then start marinating the cinnamon fish.
Rub a little salt on the body of the osmanthus (dehydration), then apply the corn starch to the whole body of the osmanthus and give the fish a coat.
3. Place the ginger in the belly and body of the cinnamon fish and marinate for 15 minutes.
After 4.15 minutes, boil water in the pot, bring the water to a boil, and then put the marinated cinnamon fish in the pot and steam for 10 minutes.
After 5.10 minutes, put ginger, red pepper, green onion, steamed fish drum oil, sesame oil, vegetable essence on the fish in order, and finally steam on high heat for 2 minutes.
6. Delicious steamed cinnamon fish is ready.