Steamed and Skinned Fish in Soy Sauce

Name: Steamed and Skinned Fish in Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Skinned fish; 50G Soy sauce; 30G Cooking Wine; Some salt; 5 slices Sliced ginger; 8G carrot strips; 40G Salad oil

by Small plan

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ingredients: one peeled fish, soy sauce 50G, cooking wine 30G, 5 slices of ginger (2 slices cut into shreds of ginger), 1 stalk of green onion, 8G of shredded carrot, appropriate amount of salt, salad oil 40G
Method: 1 Peel the skinned fish, remove the skin and internal organs, and clean it
2 Put an appropriate amount of salt on the fish and marinate for an hour
3 Clean the green onion and ginger, put the knotted green onion and sliced ginger into the fish belly to remove fishy
4 Put the sliced carrots and ginger on the back of the fish,
5 Pour in soy sauce and cooking wine
6 Bring to a boil and steam for 15 to 18 minutes
7 Add oil in a hot pan, heat up the salad oil, wait until the oil is hot and pour it on the fish. Remove the sliced ginger and green onion
8 is ready to eat"

Ingredients

Steamed and Skinned Fish in Soy Sauce

1. One skinned fish.

Steamed and Skinned Fish in Soy Sauce recipe

2. Peel off the skin and internal organs, wash and set aside.

3. Spread an appropriate amount of salt evenly on the fish and marinate for an hour.

4. The ginger and carrots are put on the back of the fish, and the ginger and green onion knots are stuffed into the fish belly to remove fishy.

5. Pour in soy sauce and cooking wine, steam in a pot, bring to a boil and steam for 15 to 18 minutes.

6. Heat the oil, add the oil to the pan, and wait for the oil to smoke away from the fire.

7. Drizzle the oil on the fish, remove the ginger slices and green onion knots.

8. Let's eat.

Tips:
TIPS:
1. Because the skinned fish is very large, it is recommended to remove the head, because when you find that you can't put it on the steamer, you must remove the head of the fish halfway.
2. The steaming time is counted after the water is boiled.
3. Remember that the steaming is too much, the steaming is a bit too much, the time is adjusted according to the size of the fish and the firepower.