Steam fresh fish (qing zheng hai shang xian )

Steam fresh fish

Introduction:

"Perch meat is white and tender, fragrant, without fishy smell. Perch is white and tender, fragrant, delicious, without fishy smell. The meat is garlic shaped, and it is best steamed, braised or stewed. It begins to fatten after autumn, and its meat is free to snow. At the end of autumn and the beginning of winter, the mature bass is particularly fat and beautiful, and the nutrients accumulated in the fish are also the most abundant. My family's fish has been so steamed, especially for fresh fish, steamed to taste the meat and delicious! Of course, what we can't lack is Li Jinji's steamed fish and soy sauce. "

Production steps:

Materials required:

Fresh Bass: 1

Scallion: right amount

Ginger: right amount

Coriander: moderate

Red pepper: right amount

Lee Kam Kee steamed fish soy sauce: right amount

Hot oil: proper amount

Salt: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Hai Shang Xian