Cooking method of authentic osmanthus fish

Cooking method of authentic osmanthus fish: First, prepare relevant ingredients and follow the following two steps.

Preparation materials: one mandarin fish, cooking wine100g, salt10g, 50g of soy sauce and 6 slices of ginger.

Practice steps:

1. Clean mandarin fish, cut it twice with a knife, smear cooking wine and salt on the inside and outside of the fish, put it in a fresh-keeping box, refrigerate it in the refrigerator, and steam it the next day.

2. Put the fish on a plate, pour in the soy sauce, add the ginger, and then steam in a steamer for 20 minutes.

Matters needing attention in making osmanthus fish:

1. To make mandarin fish, buy fresh mandarin fish for pickling first, and don't buy stale mandarin fish, which will affect the taste of the ingredients in the future.

2. After the bought mandarin fish is slaughtered, cut a flower knife on the fish body, and be careful not to cut off the fish body to facilitate the taste.

3. When curing, mandarin fish should be pressed in wooden barrels. Put a big stone on the pickled mandarin fish, so that the skin and meat quality of mandarin fish will be tighter and taste better. Mandarin fish will slowly ferment and stink in wooden barrels, so the curing time must be sufficient. Generally, it takes about a week in winter and about three days in summer.

4. Pickled osmanthus fish should be washed before cooking. Don't add edible salt during cooking, because the mandarin fish itself has been salted with edible salt, so it tastes salty.