Fish Brisket with Scallion
Steamed fish is my favorite way to make fish. I often eat all kinds of steamed fish. It is convenient to make a map at home. When I go out to find food, I can best see the freshness of the ingredients.Because the black film attached to the fish belly is the most fishy, when washing and cutting fish, you must wash the fish blood coagulated on the fish spine, and thoroughly scrape the black film of the fish belly, so that the steamed fish belly will not have fishy smell.This dish highlights the smell of shallots, so you should put more shallots in it. It must be chives, not shallots.
Step 1 . Prepare materials.
Step 2 . Clean the fish brisket and cut it into pieces. Marinate it with cooking wine, white pepper, onion and ginger for 10 minutes.
Step 3 . Take an empty plate and put onion and ginger on the bottom of the plate.
Step 4 . Place the sliced fish brisket on the plate, and put some shredded green onion on it. Add water to the steamer, then turn on the fire. After the water boils, add the marinated fish brisket, and steam over high heat for about 7 minutes.
Step 5 . Chop the shallots.
Step 6 . Heat the wok with oil until 80% hot.
Step 7 . Take out the steamed fish, pour out the steamed soup from the plate, and pick out the shredded onions; Sprinkle with shallots (more) and steamed fish soy sauce.
Step 8 . Pour hot oil over the shallots on the fish.
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