Steamed yellow catfish(qing zheng huang sang yu )

Steamed yellow catfish

Introduction:

"The meat of this fish is tender and has no small spines. It's delicious when steamed. It's suitable for all ages."

Production steps:

Step 1: first of all, remove the fins and viscera of the fish, wash them, cut ginger and green onion, put them into the fish or under the fish, marinate them with salt, pepper and chicken essence for 5 minutes, and shred the remaining ginger and green onion.

Step 2: put water in the pot to boil, steam the salted fish over high heat for 3 minutes, and then take out the water. This can remove the fishy smell and make the fish taste more delicious.

Step 3: discard the ginger slices and scallions that you put in for the first time, put shredded ginger on the fish, and then put it into the pot again. Steam over high heat for 5 minutes.

Step 4: put the oil in the hot pot and burn it until it smokes (it must be hot enough). Step 4 and step 3 are carried out simultaneously.

Step 5: then step 3: turn off the heat, open the lid of the pot, put shredded green onion on the twice steamed fish, pour hot oil, and then evenly pour the soy sauce on the fish.

Step 6: cover the pot and simmer for 3 minutes.

Materials required:

Pelteobagrus fulvidraco: moderate

Ginger and scallion: right amount

Ginger and scallion: right amount

Salt: right amount

Pepper: right amount

Peanut oil: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Note: medicinal value (from the network): yellow catfish taste sweet, can benefit the spleen and stomach, diuresis detumescence. Yilinjiyao treats edema of water vapor, that is, yellow catfish is mixed with mung beans and garlic, boiled in water, fish is removed and beans are eaten, and the juice is mixed with Shanglu powder. It is especially suitable for spleen deficiency and swelling.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Huang Sang Yu