Integrating all kinds of auspicious meanings in one body recipe-Chinese Food-best chinese food recipes-cooking food

Integrating all kinds of auspicious meanings in one body

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I finally made one when I saw a lot of people making Kaiping fish. The difference is that I made it with soy sauce. I like bass best because it has no spikes. It's safe for the baby to eat. I don't know how to make it. I made it completely according to my own practice. New Year's meal is absolutely the best choice. It's also rich in multiple auspicious meanings. There are more than (FISH) in a year, round (round fish body) Around the circle), lucky (a red bead on the head's lip), treasure (the cut fish body is like a piece of gold coin). Step by step.

Cooking ingredients

bass:one

Xinhe Junxiang Douban sauce:2 scoops

scallion:moderate amount

shallot:a few

chili:a few

preserved red fruit:one

steamed fish and soy sauce:moderate amount

ginger:moderate amount

salt:moderate amount

cooking wine:moderate amount

Cooking Steps

Step1:Prepare the raw materials.

Step2:Remove the head and tail and fins of the fish. Cut the fish into thin slices and narrow parts, and then remove them or put them in the plate.

Step3:Take a plate of suitable size. Spread a layer of ginger and onion on the bottom (first remove fishy smell, second evenly heated) and place the fish in a fan-shaped shape on the plate. Evenly spread a layer of salt, and put ginger and onion between the fish pieces. Pour some cooking wine or white wine on it. Put the fish head in the middle of the front. There is a red preserved fruit on the fish lip. Also put it after steaming. Put the fish tail on the back.

Step4:Put on the steamer. Put on the fish and steam for 810 minutes after the water boils. Cut the shallot leaves and pepper into sections for standby.