Steamed Dragon Head Fish with Perilla
1.
Cut off the head of the dragon head fish, remove the internal organs, cut into two sections, clean them, and put them in a plate for later use.
2.
Peel the ginger, wash and shred; wash the green onion and cut the green onion; put the appropriate amount of chopped pepper into a small bowl; appropriate amount of perilla, soak in warm water, drain and set aside.
3.
Pour the drained perilla into the chopped pepper (the chopped pepper is made by yourself, and there is a lot of minced garlic in it, so it is very fragrant), then add an appropriate amount of chicken essence, and a little sugar with a spoon to stir evenly and set aside.
4.
Put the washed faucet fish on the plate, and put the scallion white and ginger shreds.
5.
Arrange the perilla and chopped pepper evenly on top of the faucet fish, and cover the faucet fish.
6.
Put an appropriate amount of water in the pot to boil, put in the steaming rack, put the plate on the steaming rack, cover the lid, steam for 6 minutes and turn off the heat, simmer for 5 minutes before taking out.
7.
Take out the steamed faucet fish, pour out the steamed soup, and evenly pour the steamed fish soy sauce on the faucet fish.
8.
Sprinkle an appropriate amount of chopped green onion, put an appropriate amount of oil in a hot pan, and cook until 90% hot. Pour the oil on the perilla and chopped green onion to stimulate the aroma.
9.
The delicious steamed dragon head fish with basil chopped pepper is ready, tender and delicious, do you like it?
10.
Figure two of the finished product.
11.
Figure three of the finished product.
Tips:
1. The faucet fish must be cleaned and drained, otherwise the soup will be a lot when it is steamed.
2. Both chopped pepper and steamed fish soy sauce have a salty taste, so there is no need to add salt.
3. The dragon head fish has no small spines, and the meat is fresh and tender, especially suitable for the elderly and children.
