Steamed bream with Lingnan olive horn(ling nan lan jiao zheng bian yu )

Steamed bream with Lingnan olive horn

Introduction:

"In addition to the most common steamed bream, there is also the unique Lingnan local characteristics of" steamed bream with olive horn ", which is popular in the Pearl River Delta. This is a typical farmhouse flavor, especially popular in Shunde. Lam Kok is not only a flavoring ingredient, but also can enhance the taste of fish. I didn't go to buy Olive horn. I had a bottle of olive at home, so I made it with the cut olives. Olive is a special flavor dish in Chaoshan area. It is made of olive and mustard leaves

Production steps:

Step 1: main material drawing.

Step 2: put water and steaming frame in the pot and boil the water.

Step 3: put shredded ginger and olive horn in the fish belly and on the fish noodles, steam for 7 minutes.

Step 4: after the fish is steamed, the fish soup has a fishy smell. Decant the fish soup into a bowl.

Step 5: put the scallion on the fish.

Step 6: heat the oil.

Step 7: pour hot oil on the chives.

Step 8: don't eat so much oil, then decant it.

Step 9: put the fish soup into the pot, add soy sauce and cook.

Step 10: pour the cooked fish soup over the fish.

Step 11: please taste this Lingnan style steamed bream with olive horn.

Materials required:

Bream: 600g

Ginger: 100g

Chives: 60g

Olives: 5

Oil: 100ml

Soy sauce: 20 ml

Note: scallion with cut cooked food chopping board to cut, even when pouring hot oil did not pour all cooked scallion also does not matter.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ling Nan Lan Jiao Zheng Bian Yu