Hibiscus Golden Pomfret
by Lin Yuqing ivien
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. The golden pomfret is cleaned up and a knife is cut on both sides
2. Stuff the fish belly with ginger slices, put a little salt on the fish body, and put it in a deep dish
3. Beat 1 egg, season with salt, pour the egg liquid into the dish along the edge of the dish
4. After the water in the pot is boiled, steam it on high heat for 7 minutes. During the steaming process, you can really see the swelling and blooming "Furong". Lift the lid, and the egg will immediately shrink when cold
5. Sprinkle with shredded ginger and green onion, drizzle with soy sauce; heat a spoonful of oil in a pot until blue smoke appears, and just pour it on the fish.
