Steamed Gentian Spot
1.
Cut the ginger into slices and base the scallion on the bottom.
2.
If the fish wants to be steamed well, it’s best to spread it in half with a knife, so that it will be evenly heated, and it will not be old in some places, and some places are not cooked. Put a few sugar on the body, just a few, and it will be delicious. Oyster sauce, oil, massage, I don’t use salt for steaming fish. Salt will make the protein old. I also put perilla, which is optional. I just like the taste.
3.
Put the steaming rack in the pot to boil water. After the water is boiling, put the fish in the pot and cover the steaming rack. Try not to let the water soak into the fish. This is forgotten.
4.
My fish is a catty and a half, steamed on high heat for 7 minutes, turn off the heat without lifting the lid, simmer it for 2 minutes before frying, sprinkle with green onion leaves, I usually buy about 1 catty of fish, just 6 minutes, simmered The time is the same. The time for steaming fish is very important. This is the experience I have found out for a long time. The steaming time should not be too long. After turning off the heat, use the residual heat to make it cooked just right. This time is very suitable for this kind of intermediate cut. If you put the fish on the side as usual, you need to add a little bit more, if it is Duobao, the emperor fish’s very flat time needs to be reduced a little more. This really needs to be felt by yourself.
5.
Cut some ginger shreds, stir-fry and stir-fry until golden. My body is cold and I like to add some ginger during the step of pouring oil. It looks good, tastes good, and removes the fishy smell.
6.
Pour hot oil on the fish, and then pour the steamed fish soy sauce on it. It's OK. I can't say how it tastes. I promise it is absolutely tender. Please give it a try.
Tips:
Try to cut the fish in the middle, set it up flat, and do it like a hotel. The time seems to be very short. It is definitely enough. Try a few times to find the right feeling. Be sure to steam it on high heat without opening the lid first. If you like to put red pepper shreds, I don’t always keep this. It looks pretty when I put it on. Please eat it while it's hot.
