Steamed fish (for all fish) home cooking

Cooking Instructions

1. After killing the fish in the vegetable market, you have to clean up again when you go home, clean up the black membrane of the fish's belly, and some fish will have a layer of membrane, cut it, and expose the backbone of the middle of the fish's belly.
   
   Clean up the blood clots and impurities near the backbone.
   
   There will also be a lot of blood clots on the cheeks of the fish, so you need to clean them up.
   
   There will also be some tiny scales on the skin, which need to be cleaned up. Also, if you don't like the fins, you can cut them off.

   

2. Cut diagonally, do not cut into the belly and back of the fish.
   
   Cut it in the middle and you're good to go.
   
   Otherwise, when the time comes to steam, the fish maw will crack the whole body, and the shape will not look good.
   
   I'm too big, almost two pounds, you have to buy a smaller one! About a pound is the best, and it tastes.

   

3. Rinse again, add the shallots, ginger, salt, old wine and starch, spread evenly and set aside to marinate. Remember, starch should also be applied to the belly of the fish. Don't have too little starch.
   
   It is a little less salt than normal pickled fish, and the main purpose of using salt is to make the fish meat have a bottom taste, and it is more fragrant to eat with steamed fish soy sauce. Otherwise, the thick meat and the taste of steamed fish soy sauce will not be able to enter. It's unpleasant to eat – it's unpalatable.
   
   Marinate for at least half an hour.

   

4. Stuff a large piece of green onion white on the fish's mouth. (It's okay not to stuff, but it's better to just go fishy)

   

5. Pour water into the pot, add ginger slices and green onions. Boil the water over high heat and remove the green onion and ginger from the fish during marinating.
   Place the fish on a plate. Turn on high heat and steam.
   
   Fish within one catty and two taels can be steamed for about eight minutes, and fish above one catty and two taels can be steamed for about ten minutes.

   

6. When the time is up, take the plate out and pour out the steamed juice from the plate.
   
   Add some boiling water to the steamed fish soy sauce and mix with chicken essence. The taste should be a little salty, but not as salty as the original steamed fish soy sauce. (I think that's too salty, if the taste is heavy, then pour the steamed fish soy sauce directly) Pour oil on the back, and the saltiness will drop.
   
   Pour the mixed juice over the fish.

   

7. Cut the green onion into shreds and sprinkle it on the fish.

   

8. Remove from the pot, boil the water and add the cooking oil, heat the oil, and then pour the oil over the shredded green onions.

   

9. Eat quickly, it's not delicious when it's cold.