Chinese Food
Steamed mandarin fish
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Mandarin fish is also called mandarin fish, also called aohuayu. It belongs to the fatty fish in taxonomy. It is one of the four famous freshwater fishes in China, and also the most valuable fish in the three flowers and five Luo . It's believed that everyone knows Mandarin fish well from the poem egrets fly in front of Xisaishan, mandarin fish are fat in peach blossom water. Siniperca chuatsi has tender meat, few thorns and many meat. It is similar to bass. Its meat is in the shape of petals and tastes delicious. It is the best fish. This fish is called tiger fish in rabbit's hometown. It may be because Siniperca chuatsi has a pattern similar to tiger skin - the bright colored Siniperca chuatsi is male, and the darker one is female. The Mid Autumn Festival is coming. Add a dish to the dinner~
Cooking ingredients
Cooking Steps
Step1:Rinse mandarin fish clean and marinate with scallion, ginger, garlic, salt and yellow wine for 10 minutes. 2. Put the salted mandarin fish into the steamer and steam for about 8 minutes. 3. Take out the steamed mandarin fish. Remove the onion, ginger, garlic and pepper. Pour out the excess soup. 4. Put on the shredded green onion and red pepper. Pour in some steamed fish and soy sauce. Finally, pour in a spoonful of hot oil.
Cooking tips:The meat of mandarin fish is very tender and sweet, so less salt is needed. The back of mandarin fish is thick. You can cut several flower knives. This one bought by rabbit is actually a little thick. There are skills to cut a flower knife for better cooking.
