Steamed fish and mustard(zheng li yu he jie lan )

Steamed fish and mustard

Introduction:

"This dish is very similar to Chinese steamed fish. Originally, this dish was mandarin fish, but since I don't have this kind of fish here, I used Liyu instead. A lot of materials have been added to the sauce. If you have friends who like this dish, you can choose to try it. "

Production steps:

Step 1: according to personal preference, you can choose a variety of fish with thick meat to make this dish. This time, I choose the vertical fish according to the weight of 2 people. First remove the scales, head and tail, and then cut out two whole pieces of fish. Put it aside.

Step 2: 1. Shred the white part of scallion. 2. Shredded ginger. 3. Shred red pepper. Put it aside. Tip: the more scallion and ginger, the better. It has fishy smell when eating.

Step 3: Chop: carrot, scallion tail 1-2, a little parsley, celery 1-2. Put it aside.

Step 4: chopped: chive (can be replaced by common onion), garlic 3 pieces, a small ginger. One star anise and one cinnamon stick. Put it aside.

Step 5: concentrated chicken soup 250-500 ml. Put it aside.

Step 6: edible oil 25-50 ml

Step 7: 2.5 teaspoons of soy sauce + soy sauce paste. Huadiao wine 25ml + fish sauce 1.5tsp. Put it all together and put it aside.

Step 8: take a skillet and add oil (step 6). Add carrots and celery and stir fry medium well. (the third step)

Step 9: add parsley and scallion (step 3)

Step 10: add steps 4, 5 and 7 together, cover and cook for 1 hour. After 40 minutes, open the lid and collect the juice. Remember to taste.

Step 11: after collecting the sauce, turn off the heat and leave the pot. Take a filter to isolate the sauce. Put it aside.

Step 12: take a skillet, add water and oil, and then add the kale. Please cut the mustard into 2 / 3 before throwing it in. It's used to decorate the bottom. Cooked and put aside. The rest of the water can be used to cook other things. This time I cooked Vietnamese Sete powder. The taste is not so delicious. Rice noodles are recommended. After cooking, take it out and set it aside.

Step 13: take a steamer, wait for the water to boil, and steam the fish fillets for 7 minutes. If you are afraid that it will shrink together, please take a flat plate and steam it on top of the fish. Take it out and set it aside.

Step 14: Decoration: put the mustard on the bottom 4. Then use a fork to roll the seta flour (or rice flour) into a ball and place it next to the kale. And fish on top of mustard. Add a little shredded ginger, scallion, Daphne leaves and red pepper.

Step 15: Decoration

Step 16: Decoration

Step 17: Decoration

Step 18: Decoration

Materials required:

Liyu: two

Chinese Kale: 8

Jiang: a little

Scallion: a little

Red pepper: a little

Yuanxi: a little

Rice noodles: a little

Celery: 1-2

Carrot: 1 / 4 root

Chives: a little

Garlic: 3 slices

Star anise: 1

Cinnamon stick: 1

Soy sauce: 2.5 teaspoons

Soy sauce: 2.5 TSP

Edible oil: right amount

Huadiao wine: 25ml

Soy sauce paste: 2.5 TSP

Fish sauce: 1.5 TSP

Chicken soup concentrate: 250-500ml

Note: this dish is from David laris.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: fish flavor

Chinese PinYin : Zheng Li Yu He Jie Lan