【Double Fresh Sanhuang Shrimp】---The perfect collision of two kinds of seafood

Overview

This dish is made from delicious hairtail and shrimp. It uses the steaming method that can best maintain the original taste of the food. It is paired with two ordinary ingredients to create an eye-catching healthy and delicious dish.

Tags

• hot dishes
• seafood
• common dishes
• meat dishes
• cantonese cuisine
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chives
• cooking wine
• fresh shrimp
• ginger
• hairtail
• steamed fish with soy sauce
• warm water
• red pepper
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: Hairtail, fresh shrimp, ginger, chives, red pepper.

   

2. 2 First wash the hairtail, cut it into small uniform pieces, and put it into a larger bowl.

   

3. 3 Add an appropriate amount of chopped ginger slices and green onion segments, add 1 teaspoon of salt and 2 tablespoons of cooking wine.

   

4. 4 Stir evenly and marinate for half an hour.

   

5. 5 Wash the shrimps, remove their heads, shells and intestines. Also add an appropriate amount of chopped ginger slices and scallions, as well as half a tablespoon of cooking wine, mix well and marinate for half an hour.

   

6. 6 When peeling the shrimp, cut off three halves of the shrimp with the tails, leaving three shrimp heads, add them to the shrimp and marinate them together.

   

7. 7 Place the marinated hairtail on the plate and spread it evenly to both sides, leaving a large gap in the middle.

   

8. 8 Spread some green onions and ginger on top.

   

9. 9 Steam in a pot of boiling water for about 5 minutes until cooked.

   

10. 10 While steaming the hairtail, cut the marinated shrimp into small pieces. (About the size of 3 corns)

    

11. 11 Take out the hairtail, move the green onion and ginger in the gap between the two rows of hairtail to both sides, spread the shrimp pieces, and put the shrimp heads and tails on the plate at the same time.

    

12. 12 Steam in a pot of boiling water for about 3 minutes until cooked, then turn off the heat and simmer for about two minutes.

    

13. 13 After steaming, take it out and remove the steamed yellow onion and ginger on the plate.

    

14. 14 Pour in appropriate amount of steamed fish soy sauce. (I added a little warm water to the steamed fish soy sauce, because I think it can be a little more drenched, and it will be enough for the soup without being salty)

    

15. 15 Prepare some fresh onion, ginger and red pepper shreds, mix them slightly and sprinkle them on top.

    

16. 16 Heat an appropriate amount of oil in a pan until it smokes, and pour it evenly over the finished dish to bring out the aroma of onion and ginger and enhance the taste and texture of the finished dish.