Steamed peacock fish(zheng kong que yu kong que kai ping lou )
Steamed peacock fish
Introduction:
Production steps:
Materials required:
Wuchang fish: one or two
Scallion: right amount
Ginger: right amount
Coriander: moderate
Wolfberry: right amount
Salt: right amount
Cooking wine: moderate
Steamed fish soy sauce: right amount
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Zheng Kong Que Yu Kong Que Kai Ping Lou
Steamed peacock fish
-
Sauerkraut with garlic
Sauerkraut with garlic. Suan Xiang Rou Mo You Mai Cai
Views: 12 Time 2021-03-14 -
Fried ham with double peppers
Fried ham with double peppers. Shuang Jiao Chao Huo Tui
Views: 8 Time 2021-03-14 -
Live fish with chopped pepper
Live fish with chopped pepper. Duo Jiao Huo Yu
Views: 9 Time 2021-03-14 -
Teach you to steam a delicate and smooth egg soup -- scallop meat and egg soup
Teach you to steam a delicate and smooth egg soup -- scallop meat and egg soup. Jiao Ni Zheng Chu Xi Ni Nen Hua De Dan Geng Shan Bei Rou Dan Geng
Views: 8 Time 2021-03-14 -
-
Barbecued pork with zhaoshao sauce
Barbecued pork with zhaoshao sauce. Zhao Shao Jiang Cha Shao
Views: 4 Time 2021-03-14 -
-
Steamed crispy meat + fried crispy meat
Steamed crispy meat + fried crispy meat. Zheng Su Rou Zha Su Rou
Views: 5 Time 2021-03-14 -
-
-
-
[Zhejiang cuisine] chicken fillet with celery
[Zhejiang cuisine] chicken fillet with celery. Zhe Cai Qin Cai Ji Liu Xin Shou Ling Nan Du
Views: 4 Time 2021-03-14
