Steamed white fish(qing zheng bai yu )

Steamed white fish

Introduction:

"White fish is the best fish in northern China, and it is no inferior to the famous fish in Jiangnan. Produced in the Songhuajiang abnormal fat, large can be 30 jin, back oil. The Yangtze River produces no fertilizer. The real estate market in the north is not big, at most two or three catties. Steamed, braised, smoked or pickled. The method of smoked white fish is to soak it in soy sauce and cooking wine, fry it and then smoke it. If you can get camphor wood or pine cone to smoke it, it will have a more elegant flavor. If in winter, you can buy more salted fish, put fish Lees on both sides of the fish, and seal them in the jar. Don't be discouraged. Place them in the shady place. When eating, it's better to fry or braised, or eat hot or cold food. In addition to its delicious taste, white fish has high medicinal value, such as tonifying kidney and brain, opening orifices and diuresis. Fish brain, in particular, is a rare strong tonic. If you eat it for a long time, it has a special effect on sexual dysfunction. It is suitable for people with malnutrition, nephritis, edema, body deficiency and indigestion

Production steps:

Materials required:

White fish: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Salt: right amount

Steamed fish soy sauce: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qing Zheng Bai Yu