Chinese Food
Steamed hairtail with preserved vegetable
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The dried plum has a special taste. It has a touch of lingering charm in Jiangnan. The original taste is not so exciting, but it can gather the fragrance to the top after being oiled. Then, in the fuming and steaming room, let the smell of Chen Xiang sauce slowly penetrate into the hairtail meat gap. Hook out the weak slightly fishy smell. Then immerse in the strong salty fragrance alone rhyme. Let the aftertaste be long and unforgettable.
Cooking ingredients
Cooking Steps
Step1:Wash dried vegetables. Add clear water to make them soft.
Step2:The hairtail should be handled directly by the owner of the stall. After washing, it should be cut into sections.
Step3:Add 1 tablespoon cooking wine, 1 tablespoon oil and 2 grams of salt to mix. Marinate for 15 minutes. Refuelling is to cover the water content of the fish. Avoid losing too much water when steaming. And it tastes fresh and tender.
Step4:Heat up the oil in the wok. Add in the onion, ginger and garlic and stir fry. Add dried vegetables. Add 1 tablespoon of soy sauce. A little salt and 5 tablespoons of water. Stir well.
Step5:Turn off the fire when the bottom of the pot is almost ready.
Step6:Put some ginger on the sashimi and spread the dried vegetables on it.
Step7:Put it in a steamer with boiling water. Steam over high heat for 10 minutes.
Cooking tips:There are skills in making delicious dishes.
