How to steam Jiaji fish, how to make steamed Jiaji fish?

Lu cuisine Steamed Jiaji fish.

Steamed Jiaji fish is one of the traditional famous dishes of the Han nationality in Shandong, and Jiaji fish is abundant along the coast of Shandong. Original, fresh and refreshing, not greasy for a long time, often made as a high-end feast of large dishes. When eating, take out minced ginger and vinegar dishes for dipping, and the taste is especially good.

After eating, the head and tail and bone soup are served for the second time, and the aperitif is decanted, and the taste is better than the whole fish. This way of eating is unique, and it is very rare in other cuisines, which can be described as a wonderful flower in the food garden.

Steamed Jiaji fish" is the "master Hua Dan" in Lu cuisine. Shandong cuisine is mainly composed of local dishes of Jinan and Jiaodong. Jinan cuisine refers to the dishes of Jinan, Dezhou and Tai'an, and Jiaodong cuisine originated in Fushan, including the dishes of Qingdao and Yantai.

Ingredients: 750 grams of gaji fish.

Excipients: 10 grams of shiitake mushrooms (dried), 50 grams of fatty meat, 50 grams of ham, 25 grams of winter bamboo shoots, 50 grams of rape heart.

Seasoning: 25 grams of rice wine, 10 grams of ginger, 4 grams of salt, 5 grams of chicken fat, 2 grams of Sichuan pepper, 10 grams of shallots.

Crafting process. 1.Scrape off the scales of the gaji fish, clean the gills and internal organs, wash them, and hit a willow leaf knife square on the fish;

2.After cutting the knife, put it in boiling water and take it out, sprinkle a spoon of fine salt, and put it neatly into the plate;

3.Cut the pork fat with a flower knife and cut it into slices 1 cm long and 1 cm wide;

4.Slice the green onion into small pieces and slice the ginger;

5.Shiitake mushrooms, bamboo shoots, ham, and rape hearts are cut into slices 1 cm wide and 1 cm long;

6.Put the fish into the fish pond plate, add 200ml of rice wine, Sichuan pepper and clear soup;

7.Then put the pork fat, green onions, ginger slices, mushrooms, winter bamboo shoots, and ham evenly on the fish (exposing the fish eyes), steam them in the basket for 20 minutes, and then take them out;

8.Take out the soup and decant it into the wok, remove the green onions, ginger and peppercorns, put the rape heart into the pot and blanch it, and place it neatly on the fish;

9.Put the soup in the wok and bring it to a boil, beat off the foam, pour it on the fish, and drizzle with chicken fat.

2.This dish adopts the "quick steaming method" to be full of fire, sealed and steamed, and should be exhibited within 10 minutes, otherwise as the "Suiyuan Food List" said: the fish will be dead if the fish is late.

Menu features: Steamed Jiaji fish", original flavor, fresh and tender and refreshing, not greasy for a long time, often made as a large dish of high-end feasts. When eating, take out minced ginger and vinegar dishes for dipping, and the taste is especially good.

After eating, the head and tail and bone soup are served twice, and the aperitif is decanted, and the taste is better than the whole fish. This way of eating is unique, and it is very rare in other cuisines, which can be described as a wonderful flower in the food garden.

Ingredients: 400g of gaji fish.

Excipients: rape 50 grams shiitake mushrooms (fresh) 25 grams bamboo shoots 25 grams ham 25 grams.

Seasoning: 10 grams of green onions, 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate, 20 grams of peanut oil, 5 grams of starch (peas), appropriate amount of each.

Preparation of steamed gaji fish:

1.Remove the scales, gills and internal organs of the Jiaji fish, wash it, hit a willow leaf flower knife on the fish, put it into the water, take it out, and put it on a plate.

2.Fatty meat and fat cut into combs and knives, sliced into small slices, police and people's hair sections, shiitake mushrooms, ginger, ham slices. Rape soaked through and set aside.

3.Put all kinds of slices on the fish peak, steam them in the basket and take them out, and pick out the ginger slices.

4.Add a small amount of water to the pot, pour in the original juice of the steamed fish, add monosodium glutamate, refined salt, peanut oil, and pour it on the fish, and the rape is ready to be formed.

Summary. Hello dear, the scientific name of Baiji fish is catfish, steamed Yangtze River catfish seasoning light soy sauce appropriate amount of olive oil.

Hello dear, the scientific name of Baiji fish is catfish, steamed Yangtze River catfish seasoning light soy sauce appropriate amount of olive oil.

Steamed Yangtze River Catfish Seasoning, Light Soy Sauce, Appropriate Amount of Olive Oil, Appropriate Amount of Steamed Yangtze River Catfish Spine Key Fish Killing Method: 1Ingredients: Yangtze catfish.

2.Spread the ginger slices on a plate. 3.

Put in the Yangtze catfish and put the ginger shreds on the fish. 4.Bring the water to a boil and put the fish plate in.

5.Cover the pot and steam for 12 minutes. 6.

Remove the lid and turn off the heat. 7.Take out the fish plate and pour out the water from the fish plate.

8.Add the shredded green onions. 9.

Drizzle with piping hot olive oil. 10.Pour in light soy sauce.

11.After serving, you can enjoy it beautifully (* Hee Hee Sakura Chong...).

1.Cut the fish into pieces about 8 cm long and 7 cm wide, put them in a pot of boiling water, add 10 grams of refined salt to boil (remove mucus) and wash them on a sock stove. 2.

Heat the wok on the fire, scoop 100 grams of cooked lard, when it is heated to sixty percent, put in the green onion and ginger slices to fry fragrantly, put in the fish pieces, add Shao wine, wine brewing, cover the pot and simmer for a while, add refined salt grams and water (to submerge the fish meat as the degree match), put in the bamboo shoots after boiling caution, cover the pot, move to medium heat and burn until the soup is thick, pour in the cooked lard grams, put it on the plate, sprinkle with white pepper.

The name of the dish is white sauce, and soy sauce should not be used. Cut the fish into cubes for easy flavoring. Blanch the water first, but not the oil, simmer the wine first, then boil. The finished dish is full of aroma, light and refreshing.

As the title suggests, it can be steamed in general, real sea bream, and jagi.

Scientific name <>

Sparidae is a Pagrus fish.

The picture below shows the true red sea bream Pagrus Major, commonly known as Gagi Fish, Red Gagi, Tongpan Fish, and Bighead Fish.

Small red scales, gara, red carp, red plate, red sea bream, red ribbon sea bream, red fin, red li, king mountain fish, over wax, standing fish. It is a well-known precious fish at home and abroad.

<> body is flattened laterally, oblong in shape, generally 15 30 cm long, 300 1000 g in weight, and raised from the head to the front of the dorsal fin. The body is covered with large and weak ctenophores, with small and compact scales on the head and pectoral fins, and large scales on the ventral surface and back. The head is large, the mouth is small, the left and right frontal bones are healed into a piece, there are 4 canine teeth at the front end of the maxilla, and there are 2 rows of molars on both sides.

granular anteriorly, gradually enlarged to molars; Mandible.

There are 6 canine teeth at the anterior end, 2 rows of granular molars on both sides, scales on the posterior half of the operculum, pale red all over the body, and bright blue spots scattered on the back of the body. The posterior margin of the caudal fin is dark green, with white spots at the base of the dorsal fin.