Chinese Food
Steamed fish fillet with winter vegetable and vermicelli
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Longli fish fillet is tender and delicious. It is usually baked in western style with olive oil or butter. In fact, the Chinese way of steaming is just as delicious. The method is the same as that of steaming fish belly. The taste is light.
Cooking ingredients
Cooking Steps
Step1:Soft foam for vermicelli. Drain wate
Step2:The winter vegetables are drunk. The ginger is sliced. The chili is dice
Step3:After thawing, wash the fillet, drain the water, and spread the meat with rice win
Step4:Salt and pepper for 15 minute
Step5:Evenly spread the fish with corn starc
Step6:Spread the fans on the steame
Step7:Put on the dragon and fish fille
Step8:Spread the winter vegetables and ginger on the dragon's fille
Step9:Put on the chili seed
Step10:Steam for 8 minute
Step11:Heat up a little peanut oil. Turn off the fir
Step12:While the oil is hot, steam the fish and soy sauce for a while
Step13:Sprinkle it evenly on the filet of dragonfis
Step14:The fish is fresh and sweet. The vermicelli tastes goo
Cooking tips:1. After thawing, the fillet should be boiled immediately. After thawing, do not put it back in the refrigerator. Otherwise, the meat will become moldy and not fresh. 2. Don't open the lid halfway when steaming the fish, otherwise it will affect the temperature. 3. Don't like spicy food. You can use scallion instead of pepper. There are skills in making delicious dishes.
