How to make steamed fish pieces delicious and simple, how to make steamed fish delicious and simple

Ingredients. Herring : 500

Accessories. Salt: to taste.

Shallots: To taste.

Ginger : To taste.

Bean paste: to taste.

Oil: to taste.

Cooking wine: to taste.

Specific steps: <>

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Step 1. 1.Wash the herring.

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Step 2. 2.Diced.

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Step 3. 3.Add green onions, ginger, cooking wine, and salt for more than half an hour.

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Step 4. 4.Then prepare the green onion and garlic coriander.

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Step 5. 5.Place the marinated fish on a plate.

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Step 6. 6.Shredding of the material.

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Step 7. 7.Stir-fry the chives and ginger first.

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Step 8. 8.Then add the bean paste, sugar and water and stir-fry well.

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Step 9. 9.Then add the cilantro shallots.

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Step 10. 10.Pour the sautéed thick sauce over the fish.

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Step 11. 11.Bring the water to a steamer.

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Step 12. 12.Steaming over high heat is ready to start.

Ingredients: Fish: about 250 grams.

1 tablespoon of cooking wine.

Spoon of steamed fish soy sauce.

Ginger : To taste. 5 cloves of garlic.

Tempeh to taste.

Millet spicy to taste.

Simple preparation of steamed fish pieces.

When the fish pieces are thawed, dip the fish pieces in salt and smear all the fish pieces with salt, not too much, put a little cooking wine, and marinate for about 10 minutes. Simple Preparation for Steaming Fish Pieces Step 1

After the marinating time, dry the fish pieces with kitchen paper and discard the water from the bowl. Simple Preparation for Steaming Fish Pieces Step 2

While the fish pieces are marinating, the water in the steamer can be boiled, and then the ginger, garlic, and millet are spicy. Simple Preparation of Steamed Fish Pieces Step 3

Put the seasoning in a boiling steamer and steam the fish over high heat for 8 minutes, then turn off the heat and simmer for 5 minutes. Simple Preparation of Steamed Fish Pieces Step 4

When you have enough time, pour out the fish soup or not. After adding the steamed fish soy sauce, you can start eating. Simple Preparation for Steaming Fish Pieces Step 5

If you have green onions, you can put some shredded green onions, and then pour some hot oil, it will be more fragrant. The colors will also look better. Simple Preparation for Steaming Fish Pieces Step 6

Tips: Because my family eats relatively light, the taste may not be to your taste. However, the dish is light, and there is a remedy. If the dish is salty, it is more difficult. So, you can put less at first and then try to add more.

Half of grass carp belly, appropriate amount of minced garlic, appropriate amount of cooking wine, a little green onion, appropriate amount of steamed fish soy sauce, a little white pepper, a little salt.

Cooking steps: Step 1 3

Wash and drain the fish! Then rub a pinch of salt and pepper on the fish pieces and marinate for about 5 minutes.

Step 2 3 Bring water to a boil in a pot.

One last step. Put the fish pieces on a plate and pour in the steamed fish soy sauce! Minced garlic! Put it in a pot and steam it over high heat for 10 minutes, then sprinkle in the green onion and steam for another 2 minutes! Can be out of the pot.

Steamed fish fillets. Material.

Ingredients: 300g live grass carp segments, ginger, chives.

Seasoning: Steamed fish with soy sauce.

Method. 1. The fish body is too thick, so I marinate it with beer, salt, pepper and ginger slices for about 20 minutes from the middle slice (not completely slice, into a connected shape); Take the bottom of a plate and put ginger slices on it, put the marinated fish segments, and then place green onion segments and ginger slices on the fish;

2. Boil water, put the fish segments into medium-high heat and steam for about 8 minutes, turn off the heat and continue to steam for about 3 minutes; Take it out, remove all the accessories from the fish, and then drizzle with Lee Kum Kee steamed fish soy sauce; Sprinkle with green onions and pour hot oil.

Tips. 1. Marinating fish in advance can help remove the fishiness;

2. If the fish is too thick, you can steam the slices, so that the steamed fish is tender and easy to cook;

3. Steamed fish must be fresh and live, so that the taste of the fish is good.

Wash the middle of the silver carp.

Cut a few knives on the fish, add salt, cooking wine, pepper, spread well and marinate for 10 minutes.

Put the green onion and ginger slices on the fish, add water to the pot and boil, put the fish pieces in, cover the pot and steam over high heat for 7-8 minutes, turn off the heat and simmer for 2-3 minutes.

Take out the steamed fish pieces, throw away the ginger and shallots, pour out the water that oozes from the steamed fish, and pour the steamed fish soy sauce.

Top with shredded green onions, dried chili peppers and coriander.

Heat a wok and add 2 tablespoons of oil, turn off the heat when 8 is hot (the oil is smoking) and pour the oil over the shredded green onions. Can.

Just put some shredded green onions and ginger on top of the fish pieces, and steam them.

You have to eat fish like this during the New Year, peacock open screen fish, beautiful and delicious. The point is that it's simple.

Step 1Wash the fish pieces and place them on a plate.

2.Slice the ginger, add the fish pieces, add salt and an appropriate amount of cooking wine to smooth the fish.

3.Put the plate on the steamer, put hot water on the pot and steam for 10 minutes.

4.While steaming the fish, you can wash and chop the green onions.

5.Place the green onion on top of the steamed fish.

6.Heat a pan and bring a tablespoon of oil to a boil.

7.Drizzle the oil over the fish. You can also drizzle some steamed fish drum oil before eating.

[Materials].

**Pomfret Other; shredded green onions; Ginger; steamed fish with soy sauce; fish sauce; Light soy sauce ; Huadiao wine, rice wine; ground white pepper; Sesame oil; Sugar; Water.

Method] Steamed fish soy sauce:

Fish sauce: light soy sauce: water = about 1:1:5, that is to say, 10g fish sauce + 10g light soy sauce add 50g of water.

Put the fish sauce + light soy sauce + water into a pot and boil, add a little Huadiao wine, white pepper and sugar, and boil slightly and pour in sesame oil.

After cooking, you can try the taste a little, if it is not salty enough, you can boil it for a while until the taste is enough. The sauce is delicious because of the fish sauce, and when you taste it, you will find that it is very similar to the taste of the restaurant.

In this way, it will be more flavorful after steaming. The other side is not needed, because of the drenching of the juice, the next side will be more flavorful. Steam on high heat for 10-15 minutes, after steaming, use chopsticks to gently insert from the thickest part of the meat, if it can penetrate smoothly, it means that it has been completely steamed.

After removing the chopsticks, discard the steamed juice. At this time, pour in the steamed fish soy sauce, sprinkle with shredded green onion and ginger, and pour in a spoonful of hot oil.

The steamed fish soy sauce must be boiled before the flavors can be combined. It is best not to put salt, the saltiness is completely taken from light soy sauce and fish sauce, so the sauce will have a more umami taste. After steaming, the original soup must be discarded, because it is mixed with blood and water, and it will be very fishy.

If you don't want to pour hot oil at the end, you can use a little oil to stir-fry the green onion and ginger shreds, the reason and effect are the same.

Ingredients: Fish green onion, ginger, garlic, steamed fish soy sauce.

Simple and delicious steps to make steamed fish.

1.Remove and wash the fish organs, cut the green onions, ginger and garlic and set aside2Cut the washed fish 3 times on the upper and lower bodies, put the ginger shreds in the place where they were drawn, then put some ginger and garlic in the belly of the fish, and then touch some salt and cooking wine on the fish.

Now you can put it in the pot and steam, you have to wait for the water to boil before you put it in the pot! Steam for 10 minutes.

3.Blanch the steamed fish and pour it out, then put the green onion, ginger and garlic on the steamed fish and add soy sauce, and finally pour hot oil on it, and you don't need to add other seasonings.

1. Wash the fish, cut it well, and pull 3 knives on each side.

2. Smear the inside and outside with an appropriate amount of cooking oil or sesame oil, shredded ginger, minced green onion, salt, and fresh soy sauce (don't soy sauce, it's better to have special soy sauce for steamed fish), and let it sit for 20-30 minutes to fully absorb the flavor.

3. Prepare the steamer, and the water in the pot must be steamed, which is the key, before you can put the fish into the steamer.

4. Steam over medium heat for 15 minutes, remove from the pot, and the delicious steamed fish is ready!

Attachment: Preparation of pan-fried hairtail.

Ingredients: Hairtail.

Ingredients: salt and black pepper Dry starch.

1. Remove the internal organs and dorsal fin of the hairtail, and cut out the knife marks every 2-3mm on both sides of the fish.

2. Sprinkle the fish body with salt and black pepper and marinate for a while.

3. Pat the fish body evenly with dry starch.

4. Heat the oil pan over medium heat and fry the hairtail for 3-4 minutes.

5. Turn over and fry until golden brown, remove and remove.

The preparation of Korean-style grilled hairtail.

Ingredients: Hairtail.

Ingredients: Korean hot sauce, black pepper, pepper, cooking wine, vinegar, salt, oyster sauce.

1. Wash the hairtail and cut it into sections for later use.

2. Mix the ingredients into sauce for later use.

3. Put the hairtail into the sauce and marinate for three or four hours.

4. Spread the baking tray with tin foil and brush the oil, put the hairtail on the plate, and bake at 180 degrees for fifteen minutes.

Sichuan cuisine boiled fish:

1. Prepare raw materials: 1000 grams of grass carp or carp, 500 grams of bean sprouts, 50 grams of Pixian bean paste, 30 grams of chili pepper, 20 grams of Sichuan pepper, a piece of ginger, half a head of garlic, 1 eight cloves, 1 small piece of cinnamon, 10 grams of pepper, 1 spoon of cooking wine, 1 spoon of starch, appropriate amount of salt.

2. Slice the fish and cut it into thin slices. Fish heads and fish steaks are used separately.

3. Grab the fish fillet with cooking wine, pepper and half a teaspoon of salt to taste, and then mix in starch for later use.

4. Put the bean sprouts in hot water with salt, blanch, and spread them on the bottom of the pot for later use.

5. Put a spoonful of bottom oil in a pot and heat it, add Sichuan pepper and chili pepper, and remove from the heat to taste. This will not burn the peppers black. Then take out half of the peppercorns and chili peppers for later use.

6. Then in the pot, continue to add the Pixian bean paste and burn the oil to red. In a pot where the red oil is boiled, add minced ginger, minced garlic, star anise, and cinnamon, stir-fry together until fragrant.

7. In a fragrant pot, add the fish head and fish steak and stir-fry for 5 minutes.

8. Then add 3000ml of hot water and 1 tablespoon of salt, and bring to a boil over high heat.

9. After the soup is boiling, continue to cook for 10 minutes, then slide in the delicious fish fillet. Do not stir the fish fillets with chopsticks after putting them into the pot, otherwise the fish will easily become scattered.

10. After boiling again, maintain vitality for 2 to 3 minutes, and it's OK. Be careful not to cook for too long, otherwise the fish will turn tender to firm.

11. Pour all the boiling fish soup into the pot where the bean sprouts have been stacked.

12. In a pot, add 30 grams of oil and burn until smoking. Sprinkle the chili peppercorns from the first stir-fry on the surface of the fish broth. Quickly pour the hot oil into the basin, and when you hear the nice snort, the delicious boiled fish soup is ready.

Steamed fish is delicious and home-cooked as follows:

Ingredients: 1 sea bass, a small handful of green onions, a piece of ginger, an appropriate amount of white wine, an appropriate amount of salt, a little sugar, 2 spoons of steamed fish soy sauce, an appropriate amount of vegetable oil.

1. The perch is delicious and has few spines, so slaughter and wash the perch.

2. Cut off the head of the perch, and then cut the back into small pieces, do not cut off, you can also cut a thin limb point, and the plate is fuller.

3. Evenly smear the cut fish with white wine, the effect of white wine is to remove the fishy smell of Xinxian fish, sprinkle a little salt on the fish, put green onions, ginger slices, and marinate for a few minutes.

4. Put the marinated fish on the steaming drawer, cover the pot and steam for 8 minutes, then turn off the heat.

5. Pick up the green onion and ginger slices and throw them away, and pour out the soup on the plate.

<>7. Prepare a small bowl, pour the steamed fish soy sauce into the bowl, add a little slippery sugar, add a few drops of water, stir well, and pour the sauce on top of the fish.

8. Pour an appropriate amount of vegetable oil into the pot, pour the hot oil on top of the green onion and ginger, and fry the green onion fragrance with a nourish sound, and do not put too much oil, otherwise it will affect the freshness of the fish.