Steamed Mandarin Fish

Steamed Mandarin Fish

1. Buy fresh mandarin fish from the vegetable market. If you can’t kill the fish, let the fish boss kill it for you and bring it back.

2. Pour in a bottle of cooking wine and let it marinate in a little salt for ten minutes to remove the fishy and delicious taste.

3. Spice preparation

4. Marinate the fish for ten minutes, rinse and drain, put ginger and green onions into the belly of the fish. Ready to steam fish

5. Prepare a steamer, pour in cold water or boiled water and boil before putting the fish in. If there is no steamer, it’s like looking for two small high-temperature-resistant bowls and put them underneath. Put water in the small bowls, otherwise the bowl will shake when the water boils.

6. The preparations are ready, after the water is boiled, put the mandarin fish in and time it, and steam for ten minutes on high heat.

7. After ten minutes, open the lid and take out the spices in the fish's belly. Pour out the clear soup that overflowed when the fish was steamed in the dish, and then pour in the steamed fish drum oil. You can also add steamed fish drum oil directly without pouring. It depends on personal taste. Pour out the clear soup and add water, the amount of water is one-third of the steamed fish drum oil. When it's ready, steam it on the fire for another 5 minutes.

8. After steaming in 5 minutes, sprinkle with chopped green onions, pour a little salad oil in a clean pot to high temperature, and evenly pour on the green onions. This is the end.

Tips:

1. If there is no steamer, the fish body may be slightly cracked due to the high temperature of the lid too close to the fish, but the appearance will remain the same after sprinkling with green onions.
2. No salt is added during the steaming process to keep the original flavor. Please take your time!