Steamed Mandarin Fish(qing zheng gui yu )

Steamed Mandarin Fish

Introduction:

"Aohua fish, also known as finned fish, mandarin fish, mandarin fish, belongs to the family of lipids in taxonomy. It is one of the "four famous freshwater fish" in China. The flesh of Aohua fish is tender, with few spines and more flesh. Its flesh is petal shaped and tastes delicious. It is the best among the fish. Zhang Zhihe, a poet of the Tang Dynasty, wrote a famous poem "egrets fly in front of Xisai mountain, and mandarin fish are fat in peach blossom water", praising this kind of fish

Production steps:

Step 1: remove the viscera, gills and scales of mandarin fish. Cut the fish with a knife. Then cut the scallion and ginger into the belly of the fish.

Step 2: pour cooking wine on the fish, and then apply a little salt.

Step 3: use steamed fish, soy sauce, cooking wine and raw milk to make juice.

Step 4: pour the sauce on the fish.

Step 5: Boil the water in the steamer and steam the fish for about 20 minutes.

Step 6: finished product.

Materials required:

Mandarin fish: 500g

Scallion: right amount

Ginger: right amount

Cooking wine: 10g

Steamed fish and soy sauce: 20g

Salt: right amount

Soy sauce: moderate

Note: because the scales of mandarin fish are very small, the scales of mandarin fish can not be removed.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Qing Zheng Gui Yu