Steamed Long Lee Fish

Name: Steamed Long Lee Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Long Li Fish Fillet; 2 pieces Chives; 10g ginger; 1g salt; 1 tablespoon Maggi Umami Juice; Some Cooking Wine; a little White pepper; 1g Sugar; 20g Corn oil; 1 piece Beauty pepper

by mature11

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Family members don't like to eat fish with many spines. Generally, we are hairtail, tilapia, dragon fish, plaice and so on. Longli fish is rich in nutrients and does not require much processing before making it, which is very convenient.
Longliyu has significant nutritional advantages of marine fish, contains high unsaturated fatty acids, and protein is easy to digest and absorb. Its muscles are delicate, the taste is smooth, the fish is not old after being cooked for a long time, and it has no fishy and odor. It belongs to the high-quality flounder fish with high protein, low fat and rich in vitamins. Longli fish is rich in unsaturated fatty acids. The relative content of saturated fatty acids in fish body muscle tissue is 38.2%, and the relative content of unsaturated fatty acids is 54.6%. Docosahexaenoic acid (DHA) helps human brain cells To prevent heart disease and various diseases, the relative content of this unsaturated fatty acid in the muscles of semi-smooth tongue sole is as high as 3.2%.

Steamed Long Lee Fish

1. Thaw Long Li fish fillet, soak up the moisture with a kitchen paper towel

2. Sprinkle thinly with 1 g of salt (1 g on both sides) and a little white pepper

3. Appropriate amount of cooking wine

4. Put ginger slices on and marinate for 15 minutes. Cut the scallions into thin slices, cut the scallion into thin strips, soak in cold water, and cut the remaining ginger into thin strips; cut the beauty pepper into thin strips

5. Spread ginger slices and green onion on the bottom of the plate

6. Put the Longli fish fillet on the steamer and steam it on high heat for 3 minutes. After the water comes out, pour out the excess water, and steam for another 5 minutes, stuffing for 2 minutes

7. Take out the Long Li fish fillet,

8. Put 1 scoop of Maggi delicious juice and 1g sugar

9. Spread shredded ginger, shredded chives and shredded pepper on the surface of the fish

10. Hot oil in the oil pan, and green smoke is seen

11. Hot oil on the fish fillet

12. Finished product

Tips:
1. Put the fish in the steamer after the water is boiled, take it out after three minutes, pour out the fish soup in the dish, and then put it in the pot to continue steaming, so that the fish will not be fishy after it is cooked, which is especially important.
2. Virtual steaming of fish: The so-called virtual steaming is to turn off the heat, do not open the lid, use the remaining temperature in the pot to steam for 5 to 8 minutes and then out of the pot, pour the prepared soy sauce, vinegar and a little clear oil all over the fish. can.