Chinese Food
Steamed mandarin fish with Perilla
(70532 views)
In the late autumn, the haze began to sweep. I got up several times to open the curtains. It was all gray. I couldn't see any sunshine. Before I thought it was haze coming to the world, I thought I was blind. Since the opponent is very strong, I can't do self-improvement and not suck. I still have a cough. So, here comes the question. Ha ha ha This kind of external protective equipment of respirator must have. It is necessary to supplement protein inside to improve immunity. The protein content of mandarin fish is very high. It is tender and fat. It has certain therapeutic effect on cough. It is the best food material for haze days of Anti Japanese war. Perilla is also a good cough relieving and asthma relieving hand. At the same time, it can also remove fishy smell. It's just good to match with mandarin fish.
Cooking ingredients
Cooking Steps
Step1:Ingredients: mandarin fish 1, 650g, perilla leaf 1, ginger 1, shallot
Step2:Wash the fish and cut the flower knife on both sides. Daub the fish body evenly with salt and yellow wine. Cut the shallot into sections and cut the ginger into slices. Spread them in the fish body and the fish belly together with Perilla. Marinate for 10 minutes to taste the fish
Step3:Steam fish and soy sauce over high heat for 10 minutes
Step4:After cooking, take out the ginger, shallot and perilla leaves
Step5:A part of the scallion leaves can be decorated with toothpicks.
Step6:Finished drawings.
Cooking tips:1. The fins of Siniperca chuatsi are poisonous. They can be cut off during cleaning to avoid being scratched by them (I'm lazy); 2. I use dried perilla leaves. It's better if they're fresh; 3. After putting the seasoning, marinate them for a while. The fish will taste better; 4. Steam the fish and soy sauce to the pot and then drench them. However, the color of the fish will turn black. There are skills in making delicious dishes.
