Steamed shad(su cai qing zheng shi yu )

Steamed shad

Introduction:

"The shad is roasted with ginger and purple vinegar, and the snow bowl holds more than two feet. There is peach blossom in the south, and its flavor is better than that of Ulva perch. " This is Song Dynasty poet Su Dongpo's poem about shad. Shad, also known as Shiyu, sanlai and Sanli fish, is as famous as puffer fish and swordfish. It is known as the three delicacies of the Yangtze River. We can see its delicious taste. According to our words, it has a very fishy taste, ha ha. Shad is rich in nutrients and unsaturated fatty acids, which can reduce cholesterol and soften blood vessels. It's especially suitable for women. It's true. "

Production steps:

Step 1: a shad, to the belly wash, scales do not need to go, salted taste.

Step 2: slice the mushrooms, fresh bamboo shoots and ham, put them on the fish, put ginger slices under the fish, and put some chopped ginger, bamboo shoots and ham into the fish.

Step 3: bring the fish to a boil with water and steam for 10 minutes.

Step 4: after the fish is steamed, start the pot with lard, bring the sauce on the plate to a boil, add pepper, onion, garlic and salt to taste, add water and starch to thicken.

Step 5: pour the sauce over the fish.

Materials required:

Shad: 1 piece, 600g

Ham: 50g

Fresh bamboo shoots: 50g

Mushroom: 50g

Chives: 50g

Ginger: 50g

Starch: right amount

Salt: right amount

Pepper: right amount

Lard: 50g

Note: because shad scales are rich in fat, heat clearing and detoxification, and not very hard, it is not necessary to remove scales during cooking to increase the flavor of the fish.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Su Cai Qing Zheng Shi Yu