Self-made Practice of Steamed Tilapia

The common practice of steaming tilapia is to gut tilapia, wash it, cut it into fish pieces with a thickness of about 1CM and put it on a plate. Chop ginger, diced onion and diced pepper. Put a little salt on the fish, put Jiang Mo on it, and decorate it with pepper rings. This time it is put to make the fish taste a little spicy after steaming. I like the smell.

Boil the water in the pot, put it in a plate with fish pieces, cover the pot and steam for 8 minutes. Turn off the fire and boil. Sprinkle with chopped green onion and pour in some soy sauce. Pour the water out of the pot, heat the oil and pour it on the fish pieces.

Making skills of steamed tilapia

Clean the fish and cut oblique knives on both sides of the fish. Spread salt and ginger powder evenly on the surface of the fish and the hole of the cutting knife by hand. Don't use too much salt, because the steamed fish soy sauce used in the end is also very salty. If there is no ginger powder, you can directly cut ginger instead of ginger powder. Shredded onion, sliced garlic and sliced ginger. Put onions, ginger and garlic in every bite.

Put the salted fish in a pot and pour in 1 tbsp cooking wine. After 20 minutes, turn over and marinate the other side. When pickling fish, take out the onion and garlic, and put a chopstick on the steamer plate to prevent the fish from sticking to the plate directly, so that the fishy smell of steamed fish will not stick to the fish. Steam for ten minutes, turn off the fire and stew for three to five minutes with waste heat.

Start another oil pan, use a little more oil for cooking, and slowly heat it 1 tablespoon to steam fish and soybean oil. When the oil temperature is smoky, turn off the fire and pour it on the fish while it is hot. In fact, before pouring the oil, you can sprinkle some shredded onion and shredded red pepper on the fish, which will look good.