Dry Steamed Pomfret
by Red Bean Kitchen
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Remove the scales and intestines of the fish, and wash them, and cut a few knives on each side of the fish.
2. Take a basin (the fish is too big to hold), add cooking wine, green onion, ginger, magma, salt, and pepper to marinate for 30 minutes, turning it over frequently.
3. All mustard mustard, shiitake mushrooms, pickled peppers, green onions, ginger, and dried chili, all shredded for later use.
4. Stir fragrant dried chilies in a low heat in a wok.
5. Add green onion and ginger and stir fry until fragrant.
6. Then put the pickled peppers and mustard greens into the stir-fry to get the fragrance.
7. Then add shredded shiitake mushrooms, add steamed fish soy sauce, sugar, pepper, cooking wine, chicken essence to taste, turn off the heat.
8. Take the marinated fish out and put it into a deeper bowl, pour the fried seasonings on the fish, put it in a steamer and steam it over high heat, sprinkle some shredded green onions and drizzle with hot oil.
