Steamed Yellow Croaker
Overview
That touch of freshness, whoever eats it will know it! My favorite thing about fish is steaming it! ——Understand the source of the fishy smell. I often see people cooking fish dishes and mentioning pulling out the fishy thread. In fact, the so-called fishy thread has been blamed for many years. It is just the balance nerve line of the fish and has nothing to do with the fishy smell. The real root cause of the fishy smell is: 1. The black membrane on the belly of the fish must be dug out with nails during basic treatment. 2. The muscles and bones in the fish throat must be pulled out during basic treatment. 3. The fish scales and mucus on the fish should be scraped off during basic treatment. 4. The film of the fish bones must be peeled off during basic treatment, and the blood attached to the bones must be peeled off and rinsed with running water. 5. The soup of steamed fish. After the fish is steamed, part of the soup will come out. This soup must be poured out because it is very fishy.
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Ingredients
Steps
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Ingredients collection.
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The basic treatment of the yellow croaker should be done thoroughly, the black membrane on the abdomen should be removed, the muscles and bones of the throat should be removed, the bones and blood should be removed, washed and drained. Make three cuts on each side of the fish to facilitate the flavoring. Apply cooking wine to the fish body. Add shredded ginger to the opening, place green onions on top, stuff the fish belly with shredded ginger, and marinate for 20 minutes.
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Cut the green onions into sections and place them vertically on the plate. Spread shredded ginger on the bottom of the plate. Place the fish on top and place shredded ginger on top. It is best to use a stainless steel plate for steaming fish, which conducts heat quickly and is better than ceramic. Because the water for steaming fish is very fishy, even if the water is poured out, it still smells fishy. It is recommended to change the plate after steaming.
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After the steamer is steamed, put the plate in, along with the steamed fish and soy sauce. The steamed fish and soy sauce should be hot and poured over the fish to make it more delicious. Steam for 6 minutes, steam over low heat for 2 minutes.
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Shred the green and red peppers, shred the shallots, and shred the white scallions.
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When the time is up, take out the plate, pour out the steamed fish water (important! The steamed fish water is very fishy), pick up the shredded ginger, pour the steamed fish soy sauce, put shredded green and red peppers and shredded green and white onions, heat the oil in the wok, the kind that smokes, pour it evenly on the fish, sizzling, sizzling, the flavor of the chives is stimulated. The meat is tender and delicious, let’s get started.
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Finished product picture.
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Finished product picture.
