Steamed fish with olive horn(cai pu huan li lan jiao zheng li yu )

Steamed fish with olive horn

Introduction:

"I don't know how many years I haven't eaten it. I remember when I was a child, my sister went to my classmate's home and picked a lot of mature purple olives. My grandmother salted them with salt and sugar, dried them in the sun, and made some olive horn. At that time, there were also those sold in Lam Kok. They usually steamed them with some sugar. Of course, the meat would taste better together. Later, there may be fewer buyers, but I haven't seen them. Now I find it. I'm so happy! It reminds me of my childhood

Production steps:

Materials required:

Liyu: 2

Lam Kok: about 10

Ginger: 4 tablets

Scallion: 2

Steamed fish and soy sauce: 3 tbsp

Salt: 1 / 2 teaspoon

Cooking wine: 2 teaspoons

Oil: 1 tbsp

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Cai Pu Huan Li Lan Jiao Zheng Li Yu