Cantonese cuisine: steamed (Fushou) fish(yue cai qing zheng fu shou yu )
Cantonese cuisine: steamed (Fushou) fish
Introduction:
Production steps:
Materials required:
Longevity fish: one
Shredded ginger: right amount
Scallion: right amount
Scallion: right amount
Oil: right amount
Soy sauce: right amount
matters needing attention:
Production difficulty: Advanced
Process: steaming
Production time: 20 minutes
Taste: Original
Chinese PinYin : Yue Cai Qing Zheng Fu Shou Yu
Cantonese cuisine: steamed (Fushou) fish
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