Steamed mandarin fish

Ingredients: one mandarin fish (about 500g), one dried red pepper (fresh red pepper is better), ginger, onion, cooking wine, salt, steamed fish black soybean oil and vegetable oil.

working methods

1. The mandarin fish is washed and dried after descaling and viscera removal, and then smeared on the fish surface with two spoonfuls of cooking wine and a little salt, and marinated for ten minutes. Peel and shred the ginger, put the onion into the fish belly, and steam in a steamer for ten minutes (put the water in after boiling, and start counting! )。

2. When you fish, cut an onion. Soak shredded onion in ice water for a while, it will taste better and look better when rolled up. Dried red pepper is seeded and shredded for later use.

3. After that, some soup was discarded. The soup can be used as soup. Don't pour it out Put shredded onion and shredded red pepper on the fish and pour the steamed fish with soy sauce.

4. Pour the vegetable oil into the pot and heat it, then pour it on the fish.

Steamed Mandarin Fish

Ingredients: one mandarin fish (weighing about 750g), three slices of cooked ham (25g), six slices of cooked bamboo shoots (60g), three mushrooms in water, 2.5g of ginger slices, and onion knots 1 root.

Seasoning: salt 2.5g, monosodium glutamate 1.5g, Shaoxing wine 25g, cooked chicken oil 10g.

working methods

1. Wash mandarin fish and lay them flat on the chopping block. Cut it from beginning to end with a knife, and then slice it obliquely every 25 cm on the back of the fish. The knife is as deep as bone.

2. Take a large waist plate, add mandarin fish, add Shaoxing wine, cooked ham and ginger slices and onion slices, and steam in a cage 15 minutes. After coming out of the cage, remove the onion knots, ginger slices and juice and pour them into a small bowl.

3. Blanch the mushrooms and bamboo shoots in boiling water, put three bamboo shoots on each side of the fish, discharge the ham slices and bamboo shoots at regular intervals, and cover the mushrooms on the bamboo shoots.

4. Pour the raw juice into the wok, add clear soup, monosodium glutamate, refined salt and cooked chicken oil to boil and pour it on the fish.

Steamed Mandarin Fish

Ingredients: dinggui fish 1 strip, shredded ginger, chopped green onion, cooking wine, lobster sauce, oil consumption and sesame oil.

working methods

1, fish belly to fish gills, intestines, liver, belly, lungs, wash, draw a few lines on the body;

2. Then put cooking wine and fermented soybean oil on the fish, put shredded ginger and chopped green onion in the cut fish and put them on a plate.

3. Marinate in the refrigerator for 30 minutes.

4. Steam in a steamer for 25 minutes, pour in sesame oil and oyster sauce, and sprinkle with chopped green onion.

Steamed mandarin fish with black soybean oil

Ingredients: 1 mandarin fish, Lee Kum Kee steamed fish, onion, shredded ginger, cooking wine, salt and pepper.

working methods

1, a mandarin fish is cleaned, and several fish are scratched with a knife to make the fish more tasty.

2. Wipe a little salt and marinate with pepper, cooking wine and shredded ginger for a while.

3. Boil the water in the pot and steam the fish for 8 minutes.

4. Take out the steamed shredded ginger, pour out some juice of the steamed fish, add shredded ginger and chopped green onion, and pour a little Lee Kum Kee steamed fish soy sauce.

5, the hot oil in the pot can be poured on the fish, so that the fish made is tender and delicious!

Special steamed mandarin fish

Ingredients: mandarin fish 1 (perfect weight 8-9kg), vegetable oil 10g, lard 10g, 20g seafood soy sauce, 5g white wine, a little shredded ginger, onion and coriander.

working methods

1. After the fish is washed, cut 4 to 5 knives on both sides, then evenly smear white wine on both sides of the mandarin fish, then thinly smear a layer of lard, and set aside for a little pickling 10 minute, so that the white wine and the fish can be fully blended.

2. Spread half of the onion and shredded ginger evenly on the bottom of the plate, put the fish on it, and then put the remaining half of the onion and shredded ginger on the fish.

3. After the water in the steamer is boiled, steam the fish in the steamer for 7 minutes.

Turn off the fire after 4.7 minutes, but don't open the lid, and let the steam in the pot continue to steam for 8 minutes (this step is the key to tender the fish).

5. When steaming fish, you can take another wok. The wok is hot, pour in the vegetable oil. When the oil temperature is about 70%, pour the soy sauce into the wok, then immediately turn off the fire and pour it on the fish with coriander. All right.

Steamed Mandarin Fish

Ingredients: 1 mandarin fish (mandarin fish, mandarin fish), about 600g, 4 slices of ginger, 2 green onions, 1 coriander (coriander), a little pepper, 1 tbsp peanut oil.

Steamed fish sauce materials: soy sauce 1 spoon, fish sauce 1 spoon, sugar 1 spoon.

working methods

1. Cut off the old leaves of green onions, wash them, cut one into two pieces, and shred the other for later use. Wash and drain the fragrant leaves.

2. Cut the mandarin fish clean and put it in a shallow dish. Put 2-3 slices of ginger and onion under the fish, and put two slices of ginger on the fish noodles.

3. Mix the steamed fish soy sauce with other materials, add two spoonfuls of water and boil for later use.

4. Take a steamer or a Chinese-style pot, inject clean water to boil, and then steam the fish with high fire for about 7 minutes. Take out the steamed fish, pour out the steamed fish juice, throw away the ginger and onion and pour in the steamed fish sauce.

5. Put shredded onion and coriander on the fish and sprinkle with pepper.

6. put a tablespoon of oil in the pot, boil it and pour it on the fish, and you can eat it.