Steamed Butterfly Fish with Golden Silver Garlic
1.
Wash the fish to remove the internal organs
2.
Put the water in the pot and heat it up (don’t boil it), and scald the fish in the hot water with the head of the fish. In a few seconds, if you see a slight crack in the fish skin, take it out immediately, otherwise it will be hot. Big and easy to break
3.
Tear off the fish skin on both sides, and cut off the head, tail and fins
4.
Put the cleaned fish into the plate, add shredded green onion, ginger, cooking wine, a little salt, and pepper to marinate for a few minutes
5.
Before processing the fish, peel and chop the garlic, take half of it and put it in a colander to rinse off the excess water (so that the fried garlic will not have a bitter taste), and then put oil in the pot and rinse with water Fry the minced garlic on low heat until golden brown. Take out the minced garlic and put it in a bowl, then add the remaining unfried minced garlic, then add a little salt and a little garlic oil (just soak the garlic) Move it well. After the garlic oil is cooled, it can be stored in a bottle and can be used to mix noodles, etc. It is very delicious
6.
Cut the bottom-flavored fish into 3 cm strips and place it on the plate. Put the mixed golden and silver garlic on the fish. Put the water in the steamer to boil and put it in the fish plate. Steam for 7 minutes and take it out.
7.
Pour the seasoning juice mixed with steamed fish soy sauce, chili oil, and vinegar in advance into the fish plate, and put the white onion shreds cut in advance on the top (cut a piece of white onion, cut into filaments vertically, and put it in cold water It will bend slightly after soaking), shredded ginger and green pepper, and then put a little garlic oil on each piece of fish.
