Open Screen Wuchang Fish
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
Let me talk about the tips for steaming fish first. It is very practical and suitable for most types of fish.
1. Choose fish. Generally, the fish you need is about two taels per catty, too small, no meat, no head; too big, the meat is old, and the taste is not good;
2. Handling fish. Most fish have a black inner membrane in the abdomen, which must be removed, and then cut a few knives on the back or untie the knives into the necessary pieces, in order to taste;
3. To marinate fish, marinate the fish with a small amount of salt, cooking wine, ginger and green onions. It does not need to be long, about 15 minutes is enough;
4. To steam fish, wait for the water in the pot to boil, then put it in it and steam it. Generally, a catty of two or two fish needs to be steamed for eight minutes on a high fire, then turn off the heat and simmer for two minutes without opening the lid; the steaming time varies with the fish The steaming time should not be too long;
5. Seasoning. After the fish is steamed, the water in it should be decanted first, because the water in the steamed fish is very fishy; while it is hot, pour some steamed fish soy sauce or delicious, then add shredded green onions and shallots, and deep-fried Chinese pepper Pour the oil on it and choke it to let the green onion fragrant. "
1. Choose fish. Generally, the fish you need is about two taels per catty, too small, no meat, no head; too big, the meat is old, and the taste is not good;
2. Handling fish. Most fish have a black inner membrane in the abdomen, which must be removed, and then cut a few knives on the back or untie the knives into the necessary pieces, in order to taste;
3. To marinate fish, marinate the fish with a small amount of salt, cooking wine, ginger and green onions. It does not need to be long, about 15 minutes is enough;
4. To steam fish, wait for the water in the pot to boil, then put it in it and steam it. Generally, a catty of two or two fish needs to be steamed for eight minutes on a high fire, then turn off the heat and simmer for two minutes without opening the lid; the steaming time varies with the fish The steaming time should not be too long;
5. Seasoning. After the fish is steamed, the water in it should be decanted first, because the water in the steamed fish is very fishy; while it is hot, pour some steamed fish soy sauce or delicious, then add shredded green onions and shallots, and deep-fried Chinese pepper Pour the oil on it and choke it to let the green onion fragrant. "
