Steamed Horse Friend Fish
1.
Simple ingredients.
2.
You fish use the back of the knife to remove the scales and then wash it. Then the kitchen knife makes a small opening in the dorsal fin. The knife should be close to the main bone and a bit of skull should be inserted into the fish to stand up.
3.
Stand the horse friend up, then hit the kitchen knife with the palm of your hand to cut the upper jaw of the fish back, so that the lower jaw is no longer needed.
4.
It's just like this.
5.
Lay the fish flat and push the knife forward along the open mouth to the tail, and then slowly pull the knife back to open the fish.
6.
Once the fish is opened, it is just that, and a few strokes must be made on the front to remove all the gills of the fish.
7.
The fish should be washed without blood clots. After washing, use a little salt to spread evenly on both sides and marinate for 10-15 minutes. There will usually be blood under the main bones of the fish's belly, whether it is fresh or chilled, and the smell will be reduced if there is less blood. When I first learned to steam fish, I had cooking wine. After the cooking wine was too strong, it would be better to eat the original taste. As long as it is handled properly, there will be no fishy smell.
8.
Shred the chili, cut 3 slices of ginger and shred the ginger, cut the green onion into whole pieces, and shred the green onion leaves.
9.
Before the fish is put into the pot, wash the remaining blood in the fish dish, and then place the scallion and ginger slices to remove the fishy smell.
10.
The fish can be steamed only after the water is boiled.
11.
Steam on high heat for 6 and a half minutes. My fish is only 300 grams and has open sides. Steamed for 6 and a half minutes, the meat is just tender and not dry. If the fish is cooked and the meat is not sticky to the bones, more steamed fish will be able to judge how long the fish will be cooked. Practice makes perfect.
12.
After boiling the pot, pour the fish soup and take the scallion and ginger slices, and then sprinkle with ginger, scallion, and chili.
13.
Pour the hot oil first to force the aroma of the side dishes, and then top with the soy sauce (light soy sauce).
14.
It's served!
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