Steamed mandarin fish(qing zheng gui hua yu )

Steamed mandarin fish

Introduction:

"Osmanthus fragrans, Siniperca chuatsi, family Gobiidae. The body is higher and laterally flat, with a raised back. The mouth is large and the mandible is longer than the maxilla. There are teeth of different sizes on the upper and lower mandible, vomer and operculum. The posterior edge of the anterior operculum is serrated, and there are four big spines on the lower edge; there are two big spines on the posterior edge of the posterior operculum. The head is scaly with small scales; the lateral line is curved upward along the dorsal arc. The dorsal fin is divided into two parts, connected with each other, the front part is hard spines, and the rear part is soft fins. The body is yellowish green, the abdomen is gray white, and there are irregular dark brown spots and plaques on the side of the body

Production steps:

Materials required:

Mandarin fish: 1

Scallion: right amount

Ginger slices: right amount

Salt: right amount

Raw powder: appropriate amount

Soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Zheng Gui Hua Yu