Steamed Kaji Fish
1.
Fish, scale and guts. I packed it up a year ago and have been in the refrigerator. How much time has been forgotten to clean up? I guess it’s 13 to 4 minutes.
2.
Just cut into shreds, any thickness, any number, because it depends on the size of the fish. I really want to save trouble, the green onion is the same as the ginger
3.
The fish's body was opened upright, and the fishbone was cut. Of course, it is best to use a diamond-shaped knife. My fish is frozen and soft, so it is not easy to cut, so I just cut it with a vertical knife.
4.
Before steaming, put shredded ginger and green onion in the fish to make it more delicious. Don't put it all in, just use 1/4
5.
A flash of inspiration, the fish is delicious, and the fish soup is also delicious. Will it be thrown away after a while after eating the soup? waste! So put a few leafs under the fish, hehe, after a while, my wife will eat the leafs.
6.
Put the steamer, I use a rice cooker. 10 minutes after the water is boiled. To save time, I use hot water and put the fish in it directly
7.
After 10 minutes, the fish was taken out, and the fish was very fresh. Of course, you can use special steamed fish soy sauce, or other umami soy sauce
8.
The scallion and ginger fry in a frying pan to create a fragrance and pour it on the fish.
If someone wants to eat spicy, they can put a few chili peppers at this time, but unfortunately the daughter-in-law gets angry and can only eat light ones
9.
Pour the oil and soy sauce from the plate on the fish for more flavor, then serve it while it’s hot
Tips:
The fish should be fresh, it is best to buy it from the market and make it. . . In addition, the choice of soy sauce is very important, you must use the brand name, and don't let the poor seasoning ruin your fish.
