Spicy mandarin fish with shredded green onion(cong si la wei mei tong yu )

Spicy mandarin fish with shredded green onion

Introduction:

"This" meitongyu "is very popular in my family, but it's funny - I can't write the real name of this fish up to now. It's always "steamed bread fish"! Because "meitongyu" is in our hometown, it is the voice of "Mantou fish". Ask the fish seller, do not know what the name is? We are so "steamed bread fish steamed bread fish" called. Not long ago, I saw a friend's delicious food post and realized it was "Mei Tong Yu". Steamed buns as like as two peas, and the sound of "Mei Tong fish" is exactly the same as "steamed fish". So I'm not to blame. Although the fish is small and insignificant, it's just because the fish is extremely fresh and tender. When the whole fish is put into the mouth and sipped gently, the fresh and tender fish will be put into the mouth, and no bones will fall down - so it's more and more expensive. Such a plate costs 50 yuan in the hotel. Do it yourself, save more than half. "

Production steps:

Step 1: remove gills and belly of Meitong fish, wash and drain

Step 2: prepare chopped pepper, ginger, green onion, bean paste and other seasonings

Step 3: wash shallots and scallions and cut into filaments

Step 4: put the Meitong fish into the large plate, put the chopped pepper, minced ginger and bean paste

Step 5: add wine and salt

Step 6: come on

Step 7: steam for 4 minutes, turn off the fire

Step 8: pour some steamed fish and soy sauce

Step 9: Sprinkle with green onion and shredded green onion, cover for 2 minutes

Materials required:

Mermaid: 450g

Oil: right amount

Salt: right amount

Green onion: moderate

Scallion: right amount

Bean paste: right amount

Chopped pepper: right amount

Steamed fish soy sauce: right amount

Ginger: right amount

Cooking wine: moderate

Note: 1. You can pinch the fish head before steaming. 2. The fish is very tender, so the steaming time should not be long.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Cong Si La Wei Mei Tong Yu