Steamed sea fish(qing zheng hai yu )

Steamed sea fish

Introduction:

"Every year there is more than one, every year there are fish. Today's last steamed fish, whether it's a big feast or a small feast, steamed fish is absolutely a dish on the table. Just change the variety of fish. Usually, I hear the most about steamed sea bass. I'm ashamed of the ball here. I'm called steamed sea fish because I don't know what it's called. I only know that it's not freshwater fish. My brother brought it. Oh, it's sea fish anyway. If you know, please pat me and tell me! My mother doesn't like the fishy smell of fish very much, so I eat less fish at home. If I eat fish, it's also yellow croaker, silver carp, crucian carp, carp, red eye (general fish) and other river fish. It's mainly because Wuyishan is close to the Northern Fujian Mountain Area, and the contact with seafood is relatively less than yanhaicheng city. It's not cheap, so I eat less. If I eat less, I know less about common sense. It's not my fault! "

Production steps:

Materials required:

Sea fish: one

Scallion: right amount

Appropriate amount of shredded ginger

Salt: right amount

Steamed fish soy sauce: right amount

Vinegar: moderate

Soy sauce: moderate

Chicken essence: appropriate amount

Salad oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Hai Yu