Steamed Partial Mouth

Name: Steamed Partial Mouth
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Partial mouth fish; 1 teaspoon Vinegar; 1 teaspoon Cooking Wine; 6g salt; 2g MSG; 1 tbsp Oyster sauce; Some Green onion ginger garlic

by Gluttonous

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Partial mouth is the customary name for partial mouth fish. Partial mouth fish is a kind of sea fish, which is sold frozen, so this kind of fish is mostly cooked by roasting and stewing. For steamed fish, fresh live fish is the best choice. I tried steaming with partial fish, and the texture and taste are good. After the taste, it was concluded: First, clean up and pickling to ensure that the fish is removed; second, discard the overflowing water during steaming; third, re-pour the juice to increase freshness. "

Ingredients

1 piece Partial Mouth Fish
1 teaspoon Vinegar
1 teaspoon Cooking Wine
6g Salt
2g Msg
1 tbsp Oyster Sauce
Some Green Onion Ginger Garlic

Steamed Partial Mouth

1. Remove the scales, gills, and internal organs of the fish, and rinse it repeatedly.

2. Add appropriate amount of salt, vinegar, cooking wine, green onion, ginger, garlic and marinate for 30 minutes. Then rinse it off again.

3. Boil water in a pot and put in the rinsed fish.

4. Steam for 10-15 minutes.

5. After turning off the heat, wait 2-3 minutes to uncover the lid.

6. Decant the water that overflowed during steaming. Put the fish on the plate.

7. Boil the juice: boil water in a pot, add oyster sauce, salt, sugar, and MSG to taste.

8. Pour the boiled juice on the fish.

9. It can be served after embellishment.

Tips:
1. The steaming time can be flexibly controlled according to the size of the fish.
2. The taste of the sauce can be adjusted according to your favorite taste.