Steamed sesame swordfish (best freshwater river fish)
I advocate naked food, that is, less oil, less salt and less seasoning, so that the food can give full play to its natural delicacy. I seldom use MSG and consume oil. The common dishes are oil salt soy sauce or sugar rice vinegar. When cooking meat, you will put a little pepper and five spice powder.
Step 1 . 1. After washing, the fish is fishy because of the blood inside, so it is very important for the quality of the dishes to keep the fish clean.
Step 2 . 2. After washing, put a little salt on the raw fish, and put ginger, scallion and garlic into the belly of the fish.
Step 3 . 3. Put it into the steamer head after being cooked. After steaming for five minutes, take out the fish, pour in the fish water, rinse it with water, and then continue to put it into the pot for steaming for ten minutes.
Step 4 . 4. Drizzle a little oil just before cooking
Step 5 . 5. After cooking, drizzle a little soy sauce to add color.
Step 6 . 6. A delicious steamed swordfish is ready, and the taste is good enough to explode. As for the green scallions, they are all added to the plate. See if you need them.
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