How to make steamed catfish how to make it delicious

The practice of steamed catfish

Practice

ingredients: catfish, oil, steamed fish oil, salt, shredded ginger, cooking wine

step:

1. After the catfish is cleaned, draw a flower knife on the fish

2. Then coat the fish with salt and cooking wine and marinate15 minutes

3. Put the fish in the plate, put onion and ginger shreds and ginger

4. After the steamer is on the steamer, put the fish plate in high heat and steam8 minutes, dwitzing for 2 minutes

5. After the fish is steamed, take the fish out and pour excess soup, ginger and green onion

6. Put the onion shreds and Pepper shreds, pour the steamed fish soy sauce, stir -fry the oil, burn the oil until the green smoke is removed and pour it into the fish surface.

Two Practice

ingredients: catfish, food oil, steamed fish oil, salt, shredded ginger, cooking wine, Pepper powder, chicken powder

step:

1. Take an appropriate amount of ginger and green onion section into the bowl, add a few spoons of cooking wine to grab a few times.

2. clean the catfish and clean it.

3. Take a steamed fish plate, and the appropriate amount of ginger, green onion, garlic slices on the bottom pad.

4. Cut a few knives on both sides of the fish body, and then apply ginger and green onions to marinate for ten minutes.

5. Sprinkle the fish body with a little salt, chicken powder, Pepper, and spread an appropriate amount of ginger slices.

6. Put the plate in the middle of the boiling water and cover it. Steam on high heat for three minutes and turn to low heat for five or six minutes.

7. Steam the soup at the bottom of the plate, and pour the appropriate amount of steamed fish soy sauce along the plate.

8. Put on hot oil and put on the appropriate amount of green onion.

Tips

1. After the catfish is cleaned, it is best to apply the ginger and green onion wine that it can be marinated by itself, which can play a effect of removing fishy.

2. The steaming time is about 8-10 minutes, and the size of the fish depends on the size of the fish.