Steamed Fish Secret скачать в хорошем качестве

Steamed Fish Secret

Key Point: Blanch the fish with boiling water to remove the fishy smell and make it more delicious. Ingredients: 1 fresh fish Some ginger slices Some scallion segments 1 tablespoon of rice wine A pinch of salt Some chili shreds Some scallion shreds Some ginger shreds 50ml of hot oil Seasoning: 1 tablespoon of soy sauce 1 tablespoon of oyster sauce 1 teaspoon of sugar 1/4 teaspoon of white pepper powder Instructions: Wash the fish and make a few slashes on the back. (Slashing on the back allows the fish to cook faster and doesn't destroy the appearance) Boil water and pour it over the fish. (Blanching removes the mucus on the surface and makes it less fishy after steaming) Place ginger slices and scallion segments in a steaming dish, then place the fish on top of them. Add rice wine and a pinch of salt. (Using ginger and scallion on the bottom of the dish prevents the fish from sticking to the plate) Boil a pot of water and put the dish in it. Cover the dish and steam it over high heat for about 12-15 minutes. Open the lid and poke the fish with chopsticks near the back. If it goes through easily, it's cooked. Remove the dish and pour the fish soup into another pot. Add all the seasoning and cook until boiling to make the sauce. (Using the steamed fish soup to make the sauce is more delicious) Put chili shreds, scallion shreds, and ginger shreds on top of the fish. Pour hot oil over them and then pour the sauce made in step 6 over the fish.