Steamed ten thousand fish
Material: one fish; Shred onion, shredded ginger, shredded red and green peppers, and a little parsley; Edible oil; Lijinji steamed fish soy sauce
Steps:
1. Remove scales and internal organs from fish and wash them. Cut several knives on both sides of the fish and dip them in cooking oil. Spare.
2. Shredded ginger and scallion are stuffed into the fish belly. Put the fish in the steamer and serve.
3. Start with cold water and steam on high fire 10- 12 minutes.
4. Add the remaining shredded ginger and onion into the oil and stir-fry until it is yellowish and fragrant. Pour in steamed fish, soy sauce, water, shredded red and green peppers and coriander, and boil together.
5. Put the steamed fish on the plate and pour the juice of 4 on the fish.
Usually, Cantonese people steam fish like this:
1. Remove scales and internal organs from fish and wash them.
2, add salt inside and outside, add a little ginger to the fish belly, and steam it on the pot; The steaming time is very important, usually 8 minutes, or just stick it in with chopsticks. Blood gas is best left on the spine of fish.
3. While steaming the fish, cook about 2 ounces of peanut oil on high fire.
4. After the fish is out of the pot, pour in fresh soy sauce, sprinkle with shredded onion and ginger, and pour in oil. survive