Steamed roto(qing zheng luo tuo )

Steamed roto

Introduction:

"I've been looking for them on the Internet for a long time, but I can't find their scientific names. Let's still use our dialect here. Roto is a fierce fish with sharp teeth on its lips. Once, one of my thumbs was bitten bloody by a big one. Since then, I have been very cautious when dealing with them. It's very similar to the habits of Pelteobagrus fulvidraco, which is also known as Pelteobagrus fulvidraco. It often feeds on small fish. When dissecting fish, they often find only a little smaller fish in their stomach. Another good thing is that this kind of fish has very few intestines, thick meat, delicate and delicious. The thumb size fish are also used for cooking. My father put the cage to catch them, and they are quite big , less thorn, for the baby to eat

Production steps:

Step 1: cut roto well, wash and drain.

Step 2: prepare the ingredients.

Step 3: add a little cooking wine to remove the smell.

Step 4: add salt and shredded ginger. Sprinkle salt evenly and steam well. The meat is tender and inconvenient to turn.

Step 5: add garlic.

Step 6: add shredded red pepper. (when steaming, my mother took off the red pepper again for fear that it would irritate the baby.)

Step 7: add some salad oil.

Step 8: steam over high heat for 15 minutes.

Materials required:

Roto: moderate

Red pepper: right amount

Ginger: right amount

Garlic: right amount

Oil: right amount

Salt: right amount

Cooking wine: moderate

Note: the baby did not eat fish for a month, holding a spoon on the top, can not pull, had to quickly clip to his bowl.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Qing Zheng Luo Tuo