Open Screen Jinchang Fish Steaming Tutorial

Name: Open Screen Jinchang Fish Steaming Tutorial
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Jin Changyu; Some Steamed Fish Soy Sauce; Some Shallots; 1 piece Cherry tomato; Some ginger; Some Cooking Wine; Some salt; Some Little Red Pepper; Some oil

by Beihai·Fish Fresh·Old Watch

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I like steamed fish the most. It’s fresh and easy and tastes delicious. There are children in the zero family, so you usually buy fish that have no small spines. Pomfret, letter perch, and B. It will be steamed whole, A. But it’s the Chinese New Year. 6 You can still make a dent for a celebration. 1 How about this fish with open screen? 6 Please ignore my knife skills. My knife is not sharp enough to cut. They are all cut apart, so they are not evenly distributed in some places.
In fact, in addition to the concave shape, after eating, you will find that it is good to do this: first, when you eat it, it will not be like a whole fish. The chopsticks will destroy the beauty of the fish. This is just right when you cut and eat. You can pick up a piece, which is very convenient to eat. The second reason is to cut and marinate one by one, and add the lemon steamed fish soy sauce at the end to make it more delicious.
It’s definitely a face to be on the table during the Chinese New Year. The meaning is: For more than a year, spread your wings and fly high, and good luck!
Having said that, steaming fish used to be very depressing, because sometimes the fish is very big and the steaming pot is very small. When there is no alternative, the head and tail can only be cut off. Ever since I had Changdi’s steaming oven at home, it’s really like a fish in the water. Steaming fish is a piece of cake. When I steamed the yam for the first time, I also said that it takes three minutes to steam. It may be the first time I use a new oven. There was a process that I saw clearly this time. In fact, I put the fish and closed the door and started to emit steam. It didn't take a minute at all. This speed is worthy of praise. The steamed fish is also tender and juicy. It is so worry-free to have a steaming oven this year. "

Ingredients

Open Screen Jinchang Fish Steaming Tutorial

1. Prepare the ingredients.

Open Screen Jinchang Fish Steaming Tutorial recipe

2. Cut the green onion and ginger well.

3. Remove the fins on the head, tail and back of the fish, and cut them into thin and even slices from the back of the fish. The bottom should not be cut off. The narrower part of the tail will affect the later shape, so don't cut it off.

4. Put the cut fish in a basin, add green onions, ginger, salt and cooking wine and marinate for about 1 hour.

5. Take out the marinated fish, put the head and tail in place, put the body of the fish in the middle, turn up the pieces and arrange them. Stuff with ginger slices in the middle.

6. Put a water box in the steaming oven, put the fish on the middle layer, and start the pure steaming function, 100 degrees for 30 minutes.

7. Heat the oil in a milk pan or a large stainless steel spoon.

8. After the fish is out of the pan, put some red pepper rings and chopped green onion, put small tomatoes on the mouth of the fish, and put hot oil on the fish body.

9. Pour the lemon steamed fish soy sauce and it's ready to start.

Tips:
1 I think pomfret is more suitable for making open-screen fish.
2 The knife for cutting the fish must be sharp, and be careful not to cut it. When cutting the fish head, the fin must be left intact and not cut off.