Sihai network

Six tips taught by the editor can also be used as star chef steamed mandarin fish

1. Wash the onion, cut it in half and take out the onion core.

2. Cut the green onion, red pepper and ginger into thin wires, and the green onion core into thick wires.

3. Clean the black film and foreign matters in the belly of the killed mandarin fish, dry the water with kitchen paper, scratch a knife gently on the thick part of the fish, and then smear a layer of yellow wine first, then spread salt evenly, and marinate with ginger for 5 minutes.

4. Put four spoons under the fish plate, put the fish on it, spread the onion core on the fish body, steam in the steamer with medium heat for 6 minutes, do not open the cover in the middle.

5. When it's time, turn off the heat and simmer for half a minute. Remove the juice from the plate and pour it with steamed fish and soy sauce.

6. Spread onion and red pepper on the fish. Heat peanut oil in the pot and pour it on the fish.

Tips:

1. Mandarin fish can be replaced by perch, Wuchang fish, etc., but the steaming time shall be determined according to the thickness of the fish,

I usually steam 1 jin of perch and Wuchang fish for 4 minutes, and they taste tender.

2. It will leach and boil the flavor after drenching with shallot. It is better to use shallot.

3. There are three essential ingredients for delicious steamed fish: scallion, Lijinji steamed fish soy sauce and peanut oil.

4. The drenched peanut oil must be heated to release the fragrance of onion.

5. Add shredded red pepper to make it look good, you can leave it alone.

6. Fish must be steamed after boiling.