How to steam small yellow croaker

Steamed small yellow croaker

Ingredients

5 small yellow croakers (about 6 taels)

Excipients

Salt MSG

Scallion and ginger

liquor

Steamed small yellow croaker

1. Remove the scales and internal organs of the small yellow croaker and clean it. Rub salt around the fish with your hands, put it in a bowl, add MSG and wine, and put scallion and ginger on top.

2. Put water in the steamer, put the pot into the steamer, turn on the fire to boil, turn to medium-low heat and steam for about ten minutes.

Tips

1. When making steamed yellow croaker, you must choose fresh ones. First, the fish body should be intact, second, the fish gills should be bright red, and third, there should be no peculiar smell.

2. The purpose of rubbing salt around the fish is to make the salt penetrate into the fish meat, so that it tastes more delicious. Secret 1: The weight of the fish should be controlled at about 600 grams. This size of fish will look beautiful when placed on the fish plate, and it is easy to control the degree of rawness and doneness;

Tip 2: When cleaning the fish, you can cut the fish spine from the belly (use the end of a knife to saw it off) to prevent the fish from shrinking after steaming and causing the fish to deform. But if you are not very good at cooking, you can leave it alone to avoid damaging the fish before steaming. After cleaning the fish, spread lard (clear oil is also OK) on both sides of the fish, and then dip it in a little white wine (you can also try some foreign wine, maybe you can create a new flavor);

Tip 3: Mix about 50 grams of minced meat with a little soy sauce, sesame oil, salt, minced ginger, and minced mushrooms, and put it into the fish belly. This will not only make the fish taste fresher, but also support the fish belly, making the steamed fish fuller.

Tip 4: Take a large piece of old ginger, cut the longest section into even and beautiful long strips, cut the middle section of the green onion (the part that is not clear or white, the same length as the ginger strips) into strips (for the sake of appearance and to stimulate appetite) and spread them on the fish plate, and sprinkle some green onion and ginger strips on the fish after putting the fish on the plate;