Steamed Sea Cucumber Spot
1.
Sea cucumber spots are frozen, so let’s defrost first. At this time, boil a pot of boiling water. After the sea cucumber spots are thawed, pour boiling water on the fish. The purpose is to use boiling water to scald the skin of the sea cucumber spots, about 2-3 minutes.
2.
Then rub the sand-like skin on the fish with a steel wire ball to remove it, otherwise it will taste rough and easily hurt the teeth and mouth.
3.
Remove the internal organs and fish gills of the sea cucumber spots, clean them and cut them into thick slices about 1 cm thick, and keep the fish heads.
4.
Put it on the plate, put the fish head in the center, and use kitchen paper to absorb excess water.
5.
Wash the green onions and cut them into pieces.
6.
Put salt in the cooking wine and stir evenly,
7.
Then use a spoon to evenly pour on the sea cucumber spots,
8.
Place green onion and sliced ginger on top,
9.
Put the plate into the Changdi steaming oven,
10.
Add water to the water tank of the Changdi steaming oven, close the oven door, select the pure steaming function, set the temperature to 110 degrees, set the time for 12 minutes, and start the Changdi steaming oven.
11.
It's time to turn on the steamer, take out the steamed sea cucumber spots and you can taste it.
Tips:
1. The treatment of sea cucumber spots is different from other fish. You must first scald them with a fire, and then brush them with a steel wire ball to clean the sandy skin of the sea cucumber spots.
2. In addition, sea cucumber spots are cartilaginous fish, so the moisture content is relatively large. Use kitchen paper to absorb the excess moisture. The container should also have a certain depth, otherwise the soup will be more after steaming.
3. To use the Changdi steaming oven, add enough water to the water tank, otherwise the steaming oven will prompt that it is not working due to lack of water.
