Steamed Hairtail

Overview

Eating according to the season is a philosophy that the Chinese understand from the dining table. The hairtail season is here again in September. The meat of the hairtail at this time is delicate and has no muddy smell. Both fresh and frozen hairtail are easy to process and can be used with a variety of ingredients. Among them, the steaming method can best retain the fresh and sweet taste of the hairtail.

Tags

• home cooking
• seafood
• cooking wine
• hairtail
• millet pepper
• oil
• onions
• ginger
• soy sauce

Ingredients

Steps

1. 1 Wash the hairtail fish in clean water, cut into sections and remove the internal organs and black film on the surface.

   

2. 2 Add cooking wine to marinate evenly and let it sit for a while.

   

3. 3 Chop the onions and ginger into pieces and sprinkle them on the fish body.

   

4. 4 Steam in a steamer for about 8 minutes.

   

5. 5 Heat oil in another pan and pour it on the steamed hairtail. Pour a little soy sauce and garnish with millet pepper.