Chinese Food
Steamed Lucky fish
(8365 views)
It's a famous dish with Shandong flavor. It's light and appetizing. It's not greasy. It's often used as a big dish for high-end banquets.
Cooking ingredients
Cooking Steps
Step1:Scrape off the scales, clean the gills and internal organs of the fish, wash them, and make a 1-inch-wide board knife and flower knife on both sides of the fis
Step2:Take the fish tail and put it into boiling water, then remove it and put it on the plate
Step3:Shuifa Donggu, Donggu and fatty meat are sliced. Onion and ginger are sliced. Coriander is sliced
Step4:Fat shredded meat in boiling wate
Step5:Put the shredded pork, mushrooms, ginger and scallion together. Add salt, cooking wine, monosodium glutamate, scallion and ginger oil, pepper and other seasonings, mix well. Sprinkle on the Jiaji fish. Steam in the cage for 25 minutes. Take out and sprinkle with the parsley. When eating, put ginger powder, rice vinegar and sesame oil together to make a dip for foo
Cooking tips:The scientific name of Jiaji fish is red snapper. It is one of the important marine fishes in the Yellow Sea and Bohai Sea. It belongs to the first-class edible fish. Its meat is solid, fat and thick. In addition to delicious. Jiaji fish is also rich in nutrition. There are also a lot of protein, calcium, potassium, selenium and other nutrients. It can supplement protein and minerals for the human body. Eating Jiaji fish can also nourish the spleen and stomach, dispel wind, increase appetite and promote digestion. There are skills in making delicious dishes.
