Steamed mandarin fish(yue cai qing zheng gui hua yu )

Steamed mandarin fish

Introduction:

"Cantonese cuisine is Cantonese cuisine. Cantonese cuisine pays attention to quality and taste. It is clear but not light, fresh, tender but not raw, and oily but not greasy. And with the change of seasons and seasons, light in summer and autumn, rich in winter and spring. Sweet scented osmanthus fish meat is white, less spines, tender and delicious, rich in protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The meat is tender and easy to digest. For children, the elderly and the weak, people with poor digestion function of the spleen and stomach, eating sweet scented osmanthus fish can not only supplement deficiency, but also do not have to worry about digestion difficulties. It has the effect of tonifying deficiency and benefiting the spleen and stomach, and is most suitable for steaming. Keep it as it is. "

Production steps:

Step 1: remove the internal organs, scales and clean the sweet scented osmanthus fish, clean the ginger and scallion and shred them. Cut the scallion into sections.

Step 2: lay some shredded ginger and scallion on the bottom of the plate, put the fish on the shelf, and put some shredded ginger and scallion in the belly.

Step 3: spread shredded ginger on the fish and drizzle with peanut oil.

Step 4: add water to a clean pan and bring to a boil. Steam the fish. Cover the pan and bring to a boil for 12-15 minutes.

Step 5: you can use chopsticks to poke into the back of the fish. If you can, it's cooked.

Step 6: pour out the excess soup and don't drink it.

Step 7: pour out the steamed soup, remove the shredded ginger and scallion, spread the shredded scallion, and drizzle with soy sauce.

Step 8: heat peanut oil in a clean pan and sprinkle with shredded scallion. The hot oil sizzled.

Step 9: ready to serve. The meat is tender and delicious, clear but not light.

Materials required:

Mandarin fish: 1

Shredded ginger: right amount

Shredded scallion: right amount

Soy sauce: moderate

Peanut oil: right amount

Note: steamed fish, it is best to use steamed fish soy sauce or soy sauce, steamed fish soy sauce is light, fresh and sweet, can give steamed fish fresh but salty. Steamed fish is delicious, in addition to not steaming too much to affect the meat quality, steamed fish soy sauce is also the essence of the point. If there is no steamed fish soy sauce, you can use raw soy sauce mixed with water and white sugar to boil instead of steamed fish soy sauce.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Yue Cai Qing Zheng Gui Hua Yu