Recipe: Steamed fish with soy sauce

Home Cooking Recipe: Steamed fish with soy sauce

Notes:

Haitian soy sauce, how to eat is delicious. I often hear Meng Fei say this advertisement on TV. I can't help but try to buy a bottle from Meng's temptation. The use of soy sauce on the Internet is generally used to pick vegetables, taro, green onions, and cucumbers in the north, while southerners, especially Cantonese, prefer to use vegetables, steamed fish, and steamed pork ribs to remove fishy taste. There is also a thick sauce that is very popular.

Ingredients:

Steps:

  1. Home Cooking Recipe: The squid opens its stomach to the internal organs, scrapes off the scales, and cuts the fish in the back fish (this step allows the fishmonger to do the work), marinate the fish with salt and cooking wine for about 10 minutes, stuffed with scallions and ginger in the fish belly. Put in a plate and apply a layer of Haitian soy sauce

    The squid opens its stomach to the internal organs, scrapes off the scales, and cuts the fish in the back fish (this step allows the fishmonger to do the work), marinate the fish with salt and cooking wine for about 10 minutes, stuffed with scallions and ginger in the fish belly. Put in a plate and apply a layer of Haitian soy sauce

  2. Home Cooking Recipe: Boil the water in the pot, put on the fish plate, and simmer for 10 minutes. The parsley is washed and the red pepper is cut into silk for use.

    Boil the water in the pot, put on the fish plate, and simmer for 10 minutes. The parsley is washed and the red pepper is cut into silk for use.

  3. Home Cooking Recipe: Steamed fish, topped with 2 teaspoons of hot oil on the surface, put in the surface, red pepper, parsley to decorate.

    Steamed fish, topped with 2 teaspoons of hot oil on the surface, put in the surface, red pepper, parsley to decorate.

Tips:

In the process of doing it, pay attention to the fish as much as possible to buy fresh, which can greatly reduce the time of pickling and simmering, and less salt when pickling, because the soy sauce itself has a salty taste.


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