Chinese Food
Steamed mandarin fish
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Mandarin fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. It is very easy to digest. For children, the elderly and those who are weak and have poor digestion of the spleen and stomach, eating mandarin fish can not only fill the deficiency, but also do not have to worry about digestion difficulties. The flesh of mandarin fish is delicate and plump, fat, fresh and beautiful, with few thorns inside.
Cooking ingredients
Cooking Steps
Step1:Remove the internal organs and gills of fresh mandarin fish and clean the
Step2:Wash and cut onion, ginger and coriander into small pieces for standby
Step3:Put cooking wine, salt and steamed fish and soy sauce on the back of mandarin fish. Spread the scallion and ginger on the bottom, belly and fish surface
Step4:Steam the fish for about 10 minutes (according to the size of the fish) after boiling. Today, steam the fish in a light wave oven. Add three spoonfuls of water and cover it with a plastic wrap. The fire lasts for eight minutes
Step5:Heat the oil in a hot pot
Step6:Place mandarin fish on coriander and pour in hot oil. Add some steamed fish and soy sauce to taste
Cooking tips:Mandarin fish in spring is the fattest. Steamed mandarin fish has more meat and fewer thorns. It's suitable for all ages. There are skills in making delicious dishes.
