Cantonese steamed fish (the method is absolutely authentic, the finished product is embarrassing, and it is a negative example for everyone)

Overview

I have always steamed grass carp tails before, but I have never tried steaming a whole fish. I went to the market late this afternoon and had to buy a San Dao Lin (a type of carp). But in fact, no matter what kind of fish, the steaming method is the same. The key is to control the heat. I’m going to teach you the method. I failed a little bit with the steamed fish this time. Please learn from it and be a negative example!

Tags

• hot dishes
• cooking wine
• light soy sauce
• fish
• ginger
• salt

Ingredients

Steps

1. 1 Prepare enough onions and ginger. Arrange onions and ginger on the plate. As shown in the picture, on the left are small pieces of green onion and ginger, which are stuffed into the fish's belly. On the right plate, the middle part is pressed under the fish when the fish is steamed. The onion and ginger segments on the top are placed on top of the fish when the fish is steamed. The onion and ginger segments on the bottom are used when the fish is steamed.

   

2. 2 Wash the fish's belly and scrape three strips on both sides. (Fish are lower vertebrates. Half an hour after death, their nerve reflex arcs will still move after being stimulated. I act harshly when I get scared, so don’t imitate me.) The Tao should be longer, not as deep...

   

3. 3 Spread salt and cooking wine on the fish, let it press the green onion and ginger segments, stuff its belly with small green onion and ginger segments, and finally spread some green onion and ginger segments on it. Marinate for 20+ minutes.

   

4. 4 Steam over medium-high heat for 8-10 minutes. (I saw that the meat was so thick that I steamed it for a long time and the result was unsightly.) Throw away all the onion and ginger from before, pour the gravy from the steamed fish into a small bowl, and then cover it with new onion and ginger segments. Cover the pot and steam for 5 minutes. (I steamed it for 2 minutes and it was OK, otherwise I would be old, negative teaching material, negative teaching material...)

   

5. 5 In a small bowl is the steamed fish gravy, add 30ml of light soy sauce. Pour into both sides of fish.

   

6. 6 Heat the pan and pour 20ml of oil. Finally pour the hot oil over the fish.

   

7. 7 Get out of the pot! It’s ready to eat. Although it doesn’t look great, it’s really delicious!

   

8. 8 Let’s get a close-up. [I'm ugly, but I'm delicious], oh yeah!