Picture A: 1 300g piece of cod, washed and dried
Picture B: [1 tsp rice wine, 1 tsp white soy sauce, 1 tsp white pepper 1 tsp black vinegar, 1 tsp green onion, 1 tsp ginger] Beat into a puree
Picture C: [Pure ingredients] Pour over the cod and rub it
????Prepare ingredients:
Ingredients A: 1 tsp minced shallot 1 tsp minced ginger 1 tsp minced red pepper 1 tsp minced onion 1 tsp
Ingredients B: peel and dice tomatoes 100g 20g tomato paste 1 tsp black pepper 1 tsp white pepper powder
1 dish minced green onion
????Saute the tomato toppings first
Left picture: Put 1 tablespoon of oil in the pot, heat the pot, and put Add [Ingredients A] and stir-fry until fragrant
Right picture: Add [Ingredients B] and stir-fry tomatoes until fragrant
Left picture: Rice wine pot is choked with a circle
Right picture: Saute until fragrant
Left picture: put Add [50cc water, 1 tsp white soy sauce]
Right picture: Add [1 tsp salt], bring to a boil, turn off the heat, cover and set aside
⬇️Start steaming the fish⬇️
Left picture: Boil the water in the steamer and put it into the steaming rack. Place a rice dumpling leaf (Zongye) on the bottom of the cod in advance. Wash and dry in advance, apply lard on it and put it on the mat), put the cod fish plate into the steamer and cover it
Right picture: Steam over high heat for 7 minutes, then turn off the heat and simmer for 3 minutes
Left picture: Take a clean plate, pour it into boiling water and soak it for 30 seconds before pouring it out (let the plate Hot), steam the cod, pick up 2 rice dumpling leaves with both hands to hold the cod, and put it on the plate.
Right picture: Gently pull out the rice dumpling leaves and discard them
Left picture : Bring the tomato topping back to the boil and turn off the heat, add 1 egg yolk and mix well
Right picture: Sprinkle in half a plate of green onions and mix well
Pour the tomato topping evenly over the cod, then sprinkle the remaining half of the plate with chopped green onions
