The practice of steamed fish pieces, how to make steamed fish pieces delicious, and the homely pract

1 grass carp.

1 tablespoon chopped green onion.

1 tablespoon minced ginger.

1 tablespoon minced garlic.

1 tablespoon chopped bell pepper.

1 teaspoon of grated lemon.

1 tablespoon tempeh paste.

Light soy sauce 1 tablespoon.

Oyster sauce 1 tablespoon.

1 teaspoon dark soy sauce.

Peanut oil 1 tablespoon.

1 teaspoon of salt.

1 teaspoon of sugar.

Steps. 1. Prepare the green onion, ginger and minced garlic first, pour it into a hot pot and stir-fry until fragrant, and put it out for later use.

2. Cut the processed grass carp into cubes, add 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of tempeh paste, 1 teaspoon of dark soy sauce, 1 tablespoon of peanut oil and fried green onion, ginger and garlic, mix well, and marinate for 10 minutes.

3. After marinating, put it on a plate and spread it flat, put it in the steamer and steam for 8 minutes.

4. Sprinkle with chopped bell pepper and lemon after cooking, and then pour a circle of hot oil.

1. 600 grams of grass carp, 100 grams of rice, 2 grams of salt, 2 grams of pepper, 20 grams of rice wine, 1 small section of green onion, 10 grams of premium soy sauce, 10 grams of oyster sauce, a few drops of sesame oil, 1 small piece of ginger.

2. Clean the fresh grass carp after slaughtering the trousers.

3. Cut into centimeter-thick segments.

4. Add shredded green onions, shredded ginger, rice wine, pepper and salt to marinate for 5 minutes.

5. Stir-fry the rice in advance and grind it into powder with a food processor.

6. Pick out the marinated fish pieces, remove the green onion and ginger during marinating, and coat the rice noodles in the broken rice noodles.

7. Put all the rice noodles on a plate.

8. Steam on high heat for 8 minutes.

9. Put the oyster sauce and premium soy sauce into a container and add a few drops of sesame oil to make the sauce, or you can directly use steamed fish soy sauce.

10. After steaming, pour the sauce and simmer for another minute, you can also simmer Wu Jian without simmering, sprinkle chopped chives when served, and then drizzle a few drops of sesame oil.

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.

Tip 1The time to steam the fish depends on the size of your fish, and after steaming, there will be some excess water on the plate, which can be poured or made into soup for bibimbap.

2.When marinating the fish, put a little more salt to steam it to taste.

Steps to make the steamed fish pieces.

Act step 11Wash the fish pieces and place them on a plate.

Steamed fish fillet preparation step 22Slice the ginger, add the fish pieces, add salt and an appropriate amount of cooking wine to smooth the fish.

Step 33 of the preparation of steamed fish piecesPut the plate on the steamer, put hot water on the pot and steam for 10 minutes.

Steamed fish pieces in step 44While steaming the fish, you can wash and chop the green onions.

Steamed fish fillet preparation step 55Place the green onion on top of the steamed fish.

Step 66 of the preparation of steamed fish piecesHeat a pan and bring a tablespoon of oil to a boil.

Steamed fish fillet preparation step 77Drizzle the oil over the fish. You can also drizzle some steamed fish drum oil before eating.

Ingredients:

2 pieces of dolly fish.

Ginger [pictured] 4 slices of ginger are grammed food.

3 chives.

1 tablespoon of salt, 2 tablespoons of steamed fish pea drums.

Cooking wine [picture] 2 tablespoons of cooking wine.

Recipe preparation: Steamed fish fillet**11Add the fish pieces to cold water to thaw and steam the fish pieces**22Wash and slice the ginger, wash and slice the fish pieces, and cut them in the middle for later use.

Preparation of steamed fish pieces**33Put the fish pieces on a plate, add salt, cooking wine, ginger slices and marinate for half an hour.

Preparation of steamed fish pieces**44Marinate the fish while washing and chopping the chives.

Preparation of steamed fish pieces**55Add water to the pot, put the marinated fish in, cover and steam for 10 minutes.

Preparation of steamed fish pieces**66Remove the lid and wrap the water in the fish dish with a cloth. Put a spoonful of steamed fish and bean drums and steam for another 3 minutes, turn off the heat.

Preparation of steamed fish pieces**77Bring out the fish plate and sprinkle with chives, and add a spoonful of steamed fish and bean drums.

【Steamed Yellow Croaker】【Ingredients】: 1 yellow croaker (about 600g), 1 green onion, 1 ginger, 2 chives, 2 tablespoons cooking wine, 3 tablespoons steamed fish soy sauce, appropriate amount of oil.

How to do it]:

1. First of all, the fish is scaled and slaughteredThe black membrane in the abdomen and the black membrane in the skull should be cleaned, and the blood in the fish abdomen should also be cleanedThese are fishy**. Again, to make steamed fish, the fish should not be too large, generally about 500 grams is appropriate.

2. Wash and shred the ginger together, put more ginger, and we use it to get rid of the fish.

Add two tablespoons of cooking wine and coat the whole body of the fish, then make two cuts on each side of the fishIn this way, it is convenient for the fish to enter the flavor and achieve the unity of the inside and outside taste of the fish.

4. Stuff ginger shreds into the incision of the fish body and the belly of the fish, so that the fishiness can be removed.

Take the green onions, cut them into long pieces about the width of the fish, and arrange them on a plate. We place the fish on top of the green onion so that there is a gap between the fish and the bottom of the plate and there is no direct contactFirst, it can ensure that the maturity of the fish is consistent, and secondly, it can isolate the soup from the steamed fish, which is very fishy. Therefore, the green onion should be large and thicker, and it is not recommended to replace it with chopsticks, which are relatively thin and will not completely block the intimate contact between the fish and the plate.

6. Add water to the steamer and boil, put the fish plate in after the water boils, my steamer is two layers, one layer for fish, and one layer for steamed fish soy saucePour the steamed fish soy sauce into a small bowl, put it in the steamer and steam it together, and use the hot steamed fish soy sauce to pour the fish to make it more delicious and not abrupt.

7. When steaming the fish, let's prepare the shredded green onions. The green leaves of the chives and the white part of the green onion are cut into long strips and then soaked in clean water, where they roll into beautiful green onion rolls, which we will use later.

Steam the fish for 6-8 minutes after it is put into the pot, turn off the heat, do not take it out immediately, and continue to steam for 5-8 minutes with residual temperatureThen take it out, pour out the soup, remove the green onion and ginger shreds, pour in the steamed fish soy sauce, sprinkle with shredded green onions, and stir with hot oil until fragrant.

9. The fish meat is delicate and white, as tender as tofu, light and fragrant, refreshing and pleasant.

1. A lot of fish can be steamed, but everyone should control the size of the fish when buying fish, and the steamed fish is mostly mastered around 500 grams to 700 grams.

2. The fish must be cleaned up, especially the black membrane in the fish body should be cleaned.

3. Ginger must be willing to use, it is best to shred it and stuff it into the fish belly and the incision of the fish body. Some people like to stuff some soaked shiitake mushrooms and other vegetables in the belly of the fish, if you want to eat the original taste of the fish, it is recommended to pay attention to the ginger shreds.

4. The fish can not be put directly on the plate, otherwise the fish will be soaked in the soup after steaming, and it will be very fishy.

5. The fish must be steamed in a pot on boiling water, not on cold water, which must be remembered.

6. Depending on the size of the fish, the steaming time is between 5-8 minutes, and then turn off the heat and steam for 5-8 minutes.

7. After the fish is out of the pot, it is best to change to a new plate, which can also reduce the fishy smell.

Method:1The bream opens its belly to remove the internal organs, scrapes off the scales, and makes a shallow cut on the back of the fish.

2.Marinate the fish body with salt and cooking wine for 15 minutes, stuff the fish belly with chives, shredded ginger, and then coat the surface with a layer of soybean paste.

3.Boil water in a pot, put a fish plate, cover and steam over high heat for 10 minutes.

4.After steaming the fish, drizzle 1 teaspoon of hot oil over the surface.

5.Finally, sprinkle shredded green onions, shredded red peppers, and coriander on the surface to garnish.

If you want to eat steamed fish, you must first clean the fish and marinate it with green onions, ginger and garlic for a period of time to remove the fishy smell.

To make delicious steamed fish, be sure to clean the internal organs, you can use cooking wine instead of water to remove the smell, and then add chopped green onions and so on to steam.

After the sea bass is processed with internal organs and gills, it is cleaned, the back is covered with knife flowers, sprinkled with salt and cooking wine, and then sprinkled with minced ginger and garlic, and marinated for 10 minutes. Bring water to a boil, steam the fish in a pot for 15 minutes, and sprinkle with chopped green onions. Chili peppers, sesame peppers, drizzle with steamed fish soy sauce, heat a small amount of cooking oil and pour it on the fish.

The family practice of steaming fish, prepare a fish to clean up, add green onion and ginger, cooking wine, salt and salting on the back, after the water in the pot is boiled, add the pickled fish to the pot and steam for about 15 minutes, and put the shredded green onion on the hot oil when the fish comes out of the pot.

The first step is to wash the fish, scratch the fish, and then stuff the green onion and ginger into it. The second step is to rub some salt on the surface of the fish, then pour some soy sauce, oyster sauce and sesame oil. Step 3: When the fish is ready, pour the hot oil over the fish.

Sprinkle with steamed fish soy sauce and steam directly. The main purpose of steaming fish is to maintain the original flavor of the fish, so it can be steamed directly with a special soy sauce.

The fish needs to be marinated, green onions, ginger, garlic and salt are prepared, and then steamed in the pot, and after it comes out of the pot, it needs to be poured with hot oil, so that it is done.

Marinate the sea bass with salt, rice wine, steamed fish soy sauce, Sichuan peppercorns, seasonings, and shredded green onions for 30 minutes. Slice the ginger and ham and place them at the bottom of the plate, add the sea bass, bring to a boil and steam for 10 minutes. Add a little shredded green onion and chili pepper after the sea bass is out of the pot, and pour pepper oil on it while it is hot.

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.