Chinese Food
Steamed mandarin fish
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Mandarin fish, also known as aohuayu, is a fatty fish in taxonomy. Mandarin fish is the most valuable fish among the three flowers and five Luo. Even in the past, it was hard for ordinary people to afford it. Osmanthus is tender and tender. It has fewer thorns and more meat. Its meat is petal shaped and tastes delicious. It is the best among fish. Zhang Zhihe, a poet of Tang Dynasty, wrote a famous poem: egrets fly in front of Xisai mountain. Mandarin fish are fat in peach blossom water. What he praised is that this kind of fish steamed with mandarin fish is a very common practice in Jiangsu and Zhejiang areas. Don't look down on the simple steaming. Steaming is a unique practice of Chinese cuisine. Shen Hongfei said that steaming is undoubtedly the highest courtesy for a fish... And for fish with delicious meat, steaming is undoubtedly to preserve it The best way to cook delicious food. The whole fish only needs to be marinated a little. In the dense steam with ginger and scallion, you have me and I have you. After the baptism of ginger and scallion, the fishmeat has removed the fishy smell and left the fresh taste. Then, under the decoration of flower like scallion and red pepper, it is cooked with a little soy sauce
Cooking ingredients
Cooking Steps
Step1:Prepare fresh mandarin fish. Use it for ginger, onion, garlic, cooking wine, sugar, thirteen spices, pepper, steamed fish and soy sauce. Marinate the fish for 20 minutes. Steam it for 9 minutes after steaming in the steamer. Remove the extra ingredients and ingredients from the steamer. Pour out the dish again and add the fragrance with onion roll and chili shreds. Pour 30g hot salad oi
Cooking tips:There are skills in making delicious dishes.
