major constituent
Duobao fish, onion, ginger, salt, cooking wine, steamed fish, soy sauce.
Ingredients: a fresh turbot (about 1.5 kg), 1 root onion, 1 root ginger, 1 teaspoon salt (5g), 1 tablespoon cooking wine (15ml) and Lee Kum Kee. Practice: 1,
Appropriate amount of red pepper, onion 1, ginger 1, salt 1 teaspoon, cooking wine 1 spoon, steamed fish and soy sauce, and vegetable oil.
1. After buying fresh turbot in the market (the best weight is about1.5kg), please ask the stall owner to clean it up and remove viscera and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely cleaned without leaving any blood stains.
2. Cut three flower knives diagonally on the fish body with a knife, in order to make the fish cooked faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.
3. Put the right amount of water in the steamer to boil, put the right amount of ginger and onion on the fish, and put the fish in the steamer.
4. Steam on high fire for 7-8 minutes to see if the fish is cooked. You can poke the fish with chopsticks. If chopsticks don't easily pass through the fish, it proves that the heat is just right.
5. When steaming fish, shred the onion or chives, the finer the better. Soak chopped green onion in cold water for a while and wash away the mucus. After soaking and washing, the onions will naturally roll up.
6. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put chopped green onion and red pepper evenly on the fish.
7. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.
8. While the oil pan is still hot, pour in the steamed fish and soy sauce of Lee Kum Kee and add a little water.
9. Finally, pour the hot soy sauce water along the edge of the steamed fish dish, and put a proper amount of coriander around it.
Cooking skills:
I bought the pollution-free treasure fish produced in Dalian, so I believe it is really pollution-free.
Scophthalmus maximus is a European flounder. Duobao's name is a transliteration of the English name turbot. Duobao fish is a high-quality aquatic product with rich and tender muscles and high content of glial protein. It has good effects of caring skin, tonifying kidney and strengthening brain. Regular consumption can nourish the body and improve human immunity. It is best to choose fresh marine fish for steamed fish, but fish with a particularly strong smell like crucian carp is not suitable for steamed fish.
The steaming time depends on the size of the fish. My fish, 1 kg 8, is relatively large. It is steamed for 15 minutes, and the steamed fish can be easily penetrated with chopsticks.
Steamed fish should empty the soup from the plate. This soup is relatively tasteless.
Pour boiling oil on shredded onion and ginger, which can stimulate aroma, increase flavor and make it more delicious.