Steamed yellow wing recipe-Chinese Food-best chinese food recipes-cooking food

Steamed yellow wing

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It's not an exaggeration to say that coastal towns are only trying to buy this kind of fish. It refers to the southern sea fish. The scientific name of yellow fin fish is yellow fin snapper (Chaoshan common name) Jiaola fish, also known as yellow foot standing, red wing. It is widely distributed in Japan, North Korea, the Philippines, Indonesia, the Red Sea and the coasts of Taiwan, Fujian, Guangdong and Guangxi. I haven't seen it in the north. I don't know if the aquatic products wholesale market has transferred from the south. People in their hometown believe in wild food. They always think that wild food is nutritious. It's not good for the health of people who feed hormones. I don't know what's the difference in nutrition. But in terms of taste, it's easy to distinguish between wild fish and cultured fish. Wild meat is tender and tastes naturally fresh and sweet; cultured meat is rough and has a fishy smell of earth. In recent years, wild yellow wings have been sold to more than 70 yuan per Jin (different prices in different regions will vary). About 2540 of them are cultivated. Even so. People

Cooking ingredients

yellow fin:2

ginger slices:several pieces

ginger:moderate amount

chives:2

cooking wine:1 tbsp

steamed fish and soy sauce:3 tbsp

cooking oil:moderate amount

Cooking Steps

Step1:Clean the yellow fin fish. Pull two layers horizontally. Wipe with cooking win

Step2:Spread ginger slices all over the plate. Put two slices in the belly of yellow fin fish.

Step3:Put the yellow fin fish on the plate. Spread the ginger and scallion on it. Boil the water in the steamer and put it in again. Steam over high heat for about 68 minutes (depending on the size of the fish