Name: Stealing from The Chef’s New Year Dishes, "every Year Has More" is Really Good
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A fish; 5 shrimp; 1 Japanese tofu; several Red chili; several green pepper; 1 One line pepper; A few chopped green onion; Some ginger; 20ml Steamed Fish Soy Sauce; Some salt; 15ml Cooking Wine; Some oil

Stealing from The Chef’s New Year Dishes, "every Year Has More" is Really Good

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

"Children, don't be greedy, Laba is the New Year!"

After Laba was over, the messages in the backstage made Meimei’s new year dishes more and more popular. At the request of everyone, Meimei intensively produced a series of auspicious dishes for the Spring Festival during this time. Just as Meimei was proud of her high efficiency, she received a message from a fan yesterday, asking Meimei: Why are there no fish?

Whoops! It's really my negligence. There is no feast without chicken, and no feast without fish. As the protagonist of the new year's dishes, how can this fish be less! "More than every year" quickly arrange!
Since ancient times, fish has played a very important role in New Year's Eve dishes, so every Chinese New Year, various fish practices in the gourmet world will appear on the stage, and there will be an endless stream! However, the preparation of new year's dishes can range from 5 or 6 dishes to more than ten or twenty dishes. If the dishes are too complicated, no matter how beautiful the shape is, people usually won't choose them. Especially for novices, like "Squirrel Mandarin Fish", "Carp Leaping over the Dragon Gate", "Peacock Opening" and so on. Although they look good, if you don't usually cook, they will be overturned in minutes!

In fact, Meimei never cooks any big dishes every day. I don’t like deep-frying and frying. My favorite method is steaming because it breaks into a pot of fish every time.
Steaming is the best cooking method for fish. It can keep the original deliciousness of the fish, but it is also very simple to prepare. Placing the plate in advance will not take up the cooking time of other dishes. It can easily highlight the deliciousness of the food. For steamed fish, my family usually choose sea bass. It is not big but full of meat, tender and plump. After removing the bones of this dish, the elderly and children are not afraid of getting stuck. The table can amaze all relatives and friends.

The meat is fresh and tender, and the shape is pleasing. Whether it is making New Year’s Eve dishes or New Year’s banquet dishes, it will definitely hold up the scene and live in town! The method is really simple, just steam it in the pot, and it can be done in minutes with zero cooking skills!

If you are worried that the fish in the New Year's Eve dinner will overturn, then try this method, it will definitely succeed once! Meimei is looking forward to everyone posting pictures!

Stealing from The Chef’s New Year Dishes, "every Year Has More" is Really Good

1. After removing the scales and opening the fish, cut off the head and tail. Use a knife to press the fish body horizontally against the fish bone to remove two thick fish fillets. After the fish tail is cut horizontally, remove the fish bone and let the fish tail stand up. Under the slices, slightly smooth the sides of the fish, leaving the fish belly intact.

Stealing from The Chef’s New Year Dishes, "every Year Has More" is Really Good recipe

2. Cut the fillet along the back of the fish into a comb shape about 8 pieces wide. Do not cut the bottom part.

3. Shell and remove the shrimp, peel off the shrimp, add a spoonful of cooking wine and appropriate amount of ginger and marinate for ten minutes. Cut the Japanese tofu into thick slices, cut the pepper into circles, cut the ginger into slices, and cut the green onion into green onion.

4. Place the ginger slices on the bottom of the plate, sprinkle the fish with salt and cooking wine for 15 minutes, place the fish head and tail on the plate, place the fish body on both sides, and fold the back of the fish to make it visually more three-dimensional , The heating is more even.

5. Put Japanese tofu in the middle of the two slices of fish, prawns on the Japanese tofu, and green onions on the fish to get rid of the fishy.

6. Put the fish in the steamer and steam it on high heat for 8-10 minutes depending on the size of the fish. Generally, 1 catty of fish is steamed and steamed for 8 minutes.

7. You can put one in the mouth of the fish and sprinkle a row of chopped peppers on the meat part, put a ring of pepper on the folded part of the fish back, sprinkle with chives on the outside, and finally stuff a small tomato in the mouth of the fish. It means good luck. Drizzle steamed fish soy sauce along the side of the plate.
Heat the oil until it smokes, pour the oil on the fish, pour the chopped green onion and chopped pepper to the fragrant flavor; drizzle the hot oil all at once, the whole house will smell of happiness, every year there is fish in your home Settled.

Tips:
If the fish fillets are not well cut, please ask the store to cut them when you can buy fish. The type of fish can be changed to other as you like, but it is best to use a little less thorn.
The side dishes on the back, Japanese tofu and shrimp can also be replaced with rice cakes with minced meat, vermicelli, scallops, etc.