Steamed Mandarin Fish
1.
Remove fish scales and gills, wash the fish body with water, and dry it
2.
Use a knife at 45 degrees to make an oblique knife on both sides of the fish body, basically 3 knives per side
3.
Take 2 1/2 tablespoons of salt, evenly sprinkle on both sides of the fish, and spread evenly with your hands
4.
Wash the green onion leaves and slice the ginger
5.
Take a steamed fish bowl and apply a little cooking oil
6.
Put the fish in the steamed fish bowl, and stuff the ginger slices into the fish maw and the oblique knives on both sides of the fish body one by one
7.
Knotted the green onion leaves on the fish
8.
Add appropriate amount of cooking wine to the fish body
9.
Wrap the fish body and fish bowl with a film paper, and marinate the fish body for 15 minutes
10.
Prepare steamer and boil water
11.
When the water boils, add the whole fish and cover the pot. Steam for about 7-8 minutes
12.
Add steamed fish soy sauce, fish sauce, a little sugar and salt in sequence, and stir well
13.
Put it in the microwave and heat for 30 seconds, then take it out
14.
Steam the fish for 7-8 minutes, take it out, discard the green onion leaves and ginger in the fish body water, pour out the excess juice
15.
Add fresh green onion leaves and put on the fish
16.
Take an iron pan, heat it up, pour in an appropriate amount of cooking oil, and heat it until it smokes
17.
Pour the heated sauce and cooking oil on the fish, and the fish is steamed
Tips:
1. Be sure to wait for the water to boil before adding the raw fish to ensure that the fish is fresh and tender. 2. Put only a little oil when marinating fish, because the juice has salt. 3. Strictly control the cooking time, usually 7-8 minutes. If you can't grasp it, use a bamboo chopstick to poke the fish body. If you can easily penetrate the fish body, it means that the heat has arrived.
