[Steamed Little Shark]_Production_How to make
The dish of steamed little shark may be rarely visited. In fact, there is still a certain procedure when the starting point is prepared. If the processing is not correct, the meat quality will be changed.Not so good, it will even hurt some of the nutrients included in it. In addition, you must pay special attention to the time and heat of each cooking.
The first step: the choice of fish: the weight of the fish is best controlled at about 500 grams, beautiful in the fish dish is secondary, the key is that the cooked heat is easier to grasp.
Step 2: Shaping the fish: After cleaning the fish, use a knife to cut the spine from the abdomen. This can prevent the fish from being deformed due to the shrinkage of the fish bone after steaming the fish.Oil and dip in a little white wine.
Step 3: Seasoning the fish: Stir a small amount of meat into a little soy sauce, sesame oil, salt, ginger, and shiitake mushrooms at the end of the fish belly, which will not only make the fish taste fresher, but also steam the fishy fish.
Step 4: Put the fish on the plate: take a large piece of ginger and green onion, cut into long and evenly arranged silk, spread it on the fish plate, put the fish on the plate, and then sprinkle some onion and ginger on the fish.Beautiful and even taste.
Step 5: The fish’s heat: The fire is the key to steaming the fish. Like many steamed vegetables, be sure to boil the water in the pot, then put the fish into the pot, and steam it off for 6 to 7 minutes.
Step 6: The virtual steaming of the fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the remaining temperature in the pot to steam for 5 to 8 minutes, and then bring out the pot. Pour the prepared soy sauce, vinegar and some kind of clear oil over.Just fish.
Production Tip 1.
If it is a slightly larger steamed fish, the steaming time can be extended for another 2 to 3 minutes. You can also place two chopsticks under the fish body to keep the fish off the bottom of the plate and allow the fish body to fully heat and quickly mature; you can also cook the fishStand up and steam, use the green onions at both ends to open the belly of the fish to make the fish stand stably. At the same time, draw a flower knife on each side of the fish body, and insert ginger slices in each slit. RememberSteamed.
If you want to make the fish’s flavor less jerky and softer, you can put soy sauce, vinegar and some clear oil in a small bowl and steam it with the fish. After the steaming, steam out with the fish.Just pour on the fish.
Steamed fish cooking is also a science, from the selection of fish to the ingredients, from the plate to the pan, from the heat to the virtual steam, every step has particular attention.
Of course, the taste can be adjusted according to your own preferences, but the heat and virtual steaming are the basic guarantees for the steamed fish to be “fresh”.
Ingredients for making ingredients: Wuchang fish 1 seasoning: appropriate amount of salt, a little soy sauce, ginger, green onion, appropriate amount of pepper red, pepper taste: savory preparation time: 15 minutes: 2 servings cooking time: 10 minutes2. Production process 1.
Without opening the belly, cut off both the head and tail and slice from the back.
Don’t cut your belly.
The knife is fast.
Put on the shape and marinate for a while.
Cut the peppers, chopped green onion and ginger, place ginger slices, and boil water for 4 minutes.
Remove ginger slices when leaving the basket.
Mix steamed fish sauce with a small amount of soy sauce and pepper.
Drizzle the fish and sprinkle with shallots and chili seeds.
Wuchang fish itself is already very fresh, so there is no need to put MSG anymore, the shape is beautiful, and the fish is smooth and delicate.