The Universal Formula for Steamed Sea Fish-steamed Flat Fish
1.
After the fish is processed, cut the fish twice. Pour green onion ginger water, cooking wine into the fish, sprinkle some pepper, and marinate for 20 minutes. Prepare scallion white shreds, scallion green shreds, and red pepper shreds.
2.
Place a large piece of scallion and ginger on the plate of steamed fish. Drain the kippers and arrange the fish.
3.
Boil the water and steam for ten minutes, close the pan, and simmer for five minutes.
4.
Pour the steamed water out of the steamed fish, pick out the green onion and ginger on the bottom, and pour in the steamed fish soy sauce. Place the chopped scallion white scallion green chili shreds, heat up the pan and heat the oil until it is full of smoke, and pour it on the three shreds to inspire the fragrance.
Tips:
1️⃣When steaming fish, spread green onion and ginger slices to prevent the fish from being soaked in the steamed juice.
2️⃣ Marinated fish is to remove fishy, do not add salt, adding salt will cause water loss and the fish flesh will become hard.
3️⃣ After steaming for ten minutes, it will be stuffy for a while to soften the fish.
