Mandarin fish with ginger and scallion(jiang cong gui hua yu )

Mandarin fish with ginger and scallion

Introduction:

"Osmanthus fragrans" is also known as Osmanthus fragrans, mandarin fish, seasonal flower fish, tonifying the five viscera, benefiting the spleen and stomach, filling Qi and blood, and treating deficiency and damage. It is suitable for the weak constitution of Qi and blood, and can treat deficiency, fatigue, weakness, intestinal wind and blood. Sweet scented osmanthus fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. For children, the elderly, the weak and the people with poor digestion function of spleen and stomach, it is good to eat sweet scented osmanthus fish not only to supplement deficiency, but also not to worry about indigestion! The best way to taste seafood, of course, is steaming. After steaming, you can put some ginger and scallion and some Lee Kam Kee steamed fish drum oil. The method is simple and delicious. Good fish with good drum oil is a perfect match

Production steps:

Materials required:

Mandarin fish: 480g

Ginger: right amount

Scallion: right amount

Red pepper: right amount

Green pepper: right amount

Raw oil: proper amount

Lee Kam Kee steamed fish soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jiang Cong Gui Hua Yu