Chinese Food
Steamed sea cucumber fish
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Sea cucumber Porphyra is found in Iceland and cold water areas on both sides of the Arctic and North Atlantic. Living at a depth of 150200 meters. The average growth period is 6 years. The sea cucumber Porphyra is white in color, delicious in meat, tender and delicate in taste. It's a rare deep-sea cold water fish. It's very delicious. There are also three high nutritional values of sea cucumber Porphyra. The fish skin is the thickest, accounting for one third of the weight of the fish. It is a rare glue source protein. It's a good tonic for beauty. Fish meat has the highest oil content. Natural unsaturated acid. People call it the scavenger of blood vessels. It can prevent stroke, dementia and heart disease. Fish bone has the highest calcium content. The sea cucumber grouper has only one cartilage. It is the best choice for women and children.
Cooking ingredients
Cooking Steps
Step1:Do not thaw frozen fish. Clean them (do not thaw. Do not thaw to get rid of Lin
Step2:Hot water in the pot. About 80 degrees. Pour it on the fis
Step3:Rub off the sand spots on the fish skin with a steel wire ball. Then peel off the fish skin. Very thick ski
Step4:Cut shredded ginger, scallion and ham. Put them in the bottom of the plate. Put the fish in the plate (the fish with heavy mouth can be lightly salted on the surface
Step5:Boil water in a steamer. Steam fish for about 10 minutes. Take it out
Step6:Sprinkle with chili, scallion and ginger. Pour in some soy sauce. Pour in hot oil
Cooking tips:Fish skin can be served in cold sauce. There are skills in mixing chili, onion, vinegar, pepper oil and seafood soy sauce to make dishes delicious.
