The practice of steamed Huadiao fish, how to make steamed Huadiao fish delicious, and the home cooki

Preparation materials: a grouper, a spring bamboo shoot, a box of chicken-flavored soup, a section of green onions, a slice of ginger, two cloves of garlic, three shiitake mushrooms, 60ml of Huadiao wine, one or two bacon.

Production steps: 1. Prepare materials and clean all kinds of ingredients.

2. Slice bacon and spring bamboo shoots. After the grouper is cleaned, cut the fish body with a horizontal knife and apply a little salt to the fish body.

3. Spring bamboo shoots flying water.

4. Put green onions, ginger, garlic and shiitake mushrooms into the fish maw. Spring bamboo shoots are spread on the bottom of the plate, the bacon is inserted into the horizontal knife of the fish body, the thick soup treasure is sliced and placed on the fish, and the Huadiao wine is poured into the plate.

5. Steam in a steamer for 20 minutes.

6. Delicious out of the pot.

Wash the Huadiao fish, mix well with green onions, ginger shreds, garlic, soy sauce, chicken essence, smear on the fish, sprinkle chopped green onions, and steam in a steamer for 10 minutes, so that the delicious steamed Huadiao fish is ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 1 Huadiao fish, 2 coriander, 2 green onions, appropriate amount of salt, appropriate amount of peanut oil, appropriate amount of chicken essence, appropriate amount of soy sauce.

1. Slaughter and wash the carved fish.

2. Prepare the garlic, ginger and green onions.

3. Green onion, ginger shreds, garlic, put in a bowl and pour soy sauce chicken essence.

4. Then spread it on the fish, green onion, ginger shreds, garlic on the fish head and belly.

5. Sprinkle with chopped green onions and steam in a steamer for 10 minutes.

6. Take it out when the time is up, and it's done.

Notes:1. Add shredded ginger to remove the fishy smell of the fish, so that the taste is better.

2. The steaming time of the fish does not need to be too long, and the fish will fall apart if it is too long.

Ingredients. Ingredients.

Flower carving fish. 1 article.

Accessories. Coriander. 2 roots. Scallions.

2 roots. Salt. Amount. Peanut oil.

Amount. Essence of chicken.

Amount. Soy sauce.

Amount. Steps.

1.Kill the fish and vegetable market, take it home, wash it, and smear it with salt.

2.Garlic, shredded ginger, shallots ready.

3.Green onions, shredded ginger, garlic, put in a bowl and pour soy sauce chicken essence.

4.Then spread it on the fish, put the green onion, ginger shredded, garlic in the fish head and stomach, and put it in the pot to steam for 10 minutes.

5.When the fish is steamed, add some peanut oil, chopped green onion and coriander, and cover the pot and simmer for a minute.

6.Remove from the pan.

Wash the Huadiao fish, mix well with green onions, ginger shreds, garlic, soy sauce, chicken essence, smear on the fish, sprinkle chopped green onions, and steam in a steamer for 10 minutes, so that the delicious steamed Huadiao fish is ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 1 Huadiao fish, 2 coriander, 2 green onions, appropriate amount of salt, appropriate amount of peanut oil, appropriate amount of chicken essence, appropriate amount of soy sauce.

1. Slaughter and wash the carved fish.

2. Prepare the garlic, ginger and green onions.

3. Green onion, ginger shreds, garlic, put in a bowl and pour soy sauce chicken essence.

4. Then spread it on the fish, green onion, ginger shreds, garlic on the fish head and belly.

5. Sprinkle with chopped green onions and steam in a steamer for 10 minutes.

6. Take it out when the time is up, and it's done.

Notes:1. Add shredded ginger to remove the fishy smell of the fish, so that the taste is better.

2. The steaming time of the fish does not need to be too long, and the fish will fall apart if it is too long.

1. Practice 1. Ingredients: 1 sea bass, 50ml of steamed fish soy sauce, 2 teaspoons of cooking wine and oyster sauce, green onion, 5g of ginger, 1 lemon, salt and appropriate amount of oil.

Method: Prepare the fish, stuff the fish belly with green onions and ginger slices, and marinate for a while with salt, lemon juice and cooking wine. Mix the steamed fish soy sauce and oyster sauce into a sauce and steam with the fish for 10 minutes.

Heat the oil and pour it over the surface of the steamed sea bass.

2. Practice 2. Ingredients: 1 osmanthus fish (about 750 grams), 3 slices of cooked ham (25 grams).

6 slices of cooked bamboo shoots (60 grams), 3 large shiitake mushrooms, grams of refined salt, grams of monosodium glutamate, 25 grams of Shao wine, 10 grams of cooked chicken fat, 1 gram of ginger slices, and 1 green onion knot. Method: Wash the fish and lay it flat on a cutting board.

Cut it from head to tail with a knife, then cut the back of the fish at 25 cm intervals, down to the bone. Take the large waist plate. Add the osmanthus fish, add Shao wine, ginger slices, green onions, cooked ham slices, and steam for 15 minutes.

After the basket is released, remove the green onion knots, ginger slices, and decant the original juice into a small bowl. Blanch the mushrooms and bamboo shoots in boiling water, put 3 bamboo shoots on each side of the fish body, separate the ham slices from the bamboo shoots, and cover the bamboo shoots with the mushrooms. Pour the original juice into a wok, add clear broth, monosodium glutamate, refined salt and cooked chicken to boil, and pour it on the fish.

3. Practice 3. Ingredients: 750 grams of grass carp.

Excipients: pork (fat), 50 grams of sausage, 50 grams of shiitake mushrooms (fresh), 10 grams. Seasoning:

2 grams of ginger, 10 grams of coriander, 5 grams of salt, 3 grams of chicken essence, 20 grams of shallots, 1 gram of pepper, 15 grams of sesame oil, appropriate amount each. Method: First remove the scales of the grass carp, take out the internal organs, wash it with water, and then wipe the inside and outside of the fish body with salt; Cut the sausage, fatty meat, and shiitake mushrooms evenly into shreds and set aside; Place the green onion strips horizontally on the waist plate, then place the fish on top, put the ginger slices on the fish, and steam them in a basket for about 90 minutes until cooked. Remove the ginger and green onion strips, drain the original juice and set aside; Pour oil into a pot over medium heat, first pour the cooked oil on the fish, then put down the sausage, fatty meat, and shredded mushrooms and stir-fry, add the original juice, adjust the taste, and thicken and pour on the fish; Then drizzle with sesame oil, sprinkle with pepper and clean coriander and put it on the tail of the fish.

Step 1After removing the scales, intestines and gills of live crucian carp, wash 2Slice the green onion and ginger.

Place the green tea in a teacup and brew.

3.Strain the tea out of the soup.

4.Add salt and cooking wine to the tea soup, put in the crucian carp and soak for 10 minutes5Spread the bottom of the plate with green onions and ginger slices.

6.Put on the crucian carp.

7.Put the brewed tea leaves into the belly of the crucian carp.

8.Steam in a pot, about 10 minutes out of the pot, pour out the steamed soup 9Sprinkle the fish with shredded green onions and red peppers.

10.Put a little oil in the pot, heat it, add the steamed fish soy sauce and oyster sauce to heat, remove from the heat, and pour it on the fish.

Preparation of steamed pork belly.

Wash the fish, drain the water and place on a plate.

Peel and slice the pork belly, and cut all the ginger, onions, garlic and red peppers into shreds

Spread salt evenly on the fish (less salt) and then drizzle a spoonful of Huadiao wine. Put the pork belly, green onions, ginger and red pepper in order, and leave some green onions for later use. Put chopsticks between the fish and the plate, divide the chopsticks in two, and put them on the plate, in short, do not let the fish stick to the plate, be sure to separate them.

Steam on high heat for 15-18 minutes, remove from the pot, put the reserved green onion on top of the fish, boil some oil and pour it on the fish while it is hot, and then immediately pour some soy sauce. Let's start eating. The meat is particularly tender and juicy.

Ingredients: Anchovy.

Ingredients: ham, shiitake mushrooms, bamboo shoots, fatty slices.

Seasoning: salt, monosodium glutamate, chicken powder, pepper, cooking wine, sugar, green onion and ginger slices, peanut oil, Sichuan pepper, soup method 1 Clean the anchovy (do not remove the scales), change the knife, and marinate to taste.

2 Blanch the fish in boiling water for 1 minute, put it on a plate, and place the ingredients on the fish.

3 Steam the fish in the basket and take it out, remove the green onion, ginger and peppercorns, and discard the excess soup.

4 Season with the soup and thicken it and pour it over the fish.

Ingredient breakdown.

Sea bass to taste. Chives to taste.

Rice wine to taste. Ginger to taste, salt to taste.

Pepper to taste.

Steamed fish with soy sauce to taste.

Lard to taste. Original taste.

The steaming process takes ten minutes.

Normal difficulty. Steps to make steamed fish.

1 Raw material, half of the ginger and shallots, cut into thin strips, soak in water for later use (for decoration).

2 sea bass draw knives, marinate with half a tablespoon steamed fish soy sauce, chives, shredded ginger, salt, pepper for five minutes.

3. Spread the pickled green onion and ginger underneath.

4. Stand up, sprinkle some shredded chives and ginger on your body, pour half a tablespoon of lard, boil the pot on water, steam for four minutes, pour out the water in the steamed fish plate, put three tablespoons of rice wine and continue to steam for three minutes.

5Do not remove the lid and simmer for five minutes.

6Do not remove the lid and simmer for five minutes.

7. Take out the fish, throw away the green onion and ginger, pour the soup on the fish, if you eat at home without changing the plate, it will become, when I change the plate, I don't use utensils, I directly tilt the plate, and the fish slides into another plate by itself.

8Finally, decorate it, stuff a cherry tomato in your mouth, and sprinkle the body with soaking green onion and ginger, if the red pepper is better.

Raw materials: herring eagle fish (no small spiny birds, suitable for lazy people to eat.) Some places are called African crucian carp. I don't know if you've ever seen this fish? ）

Ingredients: green onion, ginger, cooking wine, salt reed, chili powder, chicken essence, sugar, light soy sauce.

Step 1Handle the fish well and remove the black membrane in the abdomen. (Reduces odor and toxins).

2.There are three to four oblique knives on the fish. (Make the fish easier to fry, to avoid the fish from being cooked on the outside and blood on the inside).

3.Heat the pan with cold oil, add the green onion and ginger slices and stir until fragrant. (I use a non-stick pot, if it's a regular iron pot, you can use ginger to rub the bottom of the pot to reduce sticking.) ）

4.Fry the fish. (It's best to wipe the fish clean so that the oil star won't burst out and hurt itself.) When frying, put it down and don't move the fish right away. Fry for a while before moving, so that it will not stick to the pan)

5.Add a small amount of salt. Drizzle with cooking wine, light soy sauce, minced chili pepper and a little water to submerge the soup in the pot to two-thirds of the fish, bring to a boil over high heat and turn to medium-low heat.

6.When the soup is almost finished, add some chicken essence to enhance the flavor and add a little sugar.

7.Remove from the pot, put the fish on a plate, put some green onions on the back, and drizzle the fish with the soup.

Taste: Delicious, tender and appetizing.