Name: Plum Steamed Fish Head--steamed Fish Head Method
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fish head; 15g Plum; 15g Minced garlic; 20g chopped green onion; 1 spoon salt; 1 spoon Sugar; 1 spoon Corn flour; 2 spoons Vinegar; 1 spoon Chicken Essence; 1 spoon Rice wine; 1 spoon Hemp oil

Plum Steamed Fish Head--steamed Fish Head Method

by Rice grain 92

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In Guangxi, pickled plums are very common and commonly used sauces like soy sauce. Maybe we like this taste better. The fragrant sour and sour are very irritating, especially if it has a fishy taste. The fish, like wasabi is the AUO of sushi, and the plum sauce is the AUO of fish.
Plums are warm in nature, sweet and sour, and enter the liver, spleen, lungs, and large intestine meridian. It has a cough relieving effect. Therefore, if you have a cough in autumn, you can consider making this dish. Plums can treat keratinized skin, especially for dry keratinized skin. The skin is more effective, so it is very suitable for my friends with dry skin. "

Plum Steamed Fish Head--steamed Fish Head Method

1. The fish head is cleaned, and a quarter of a fish head is cut into one piece and put into a large bowl for later use.

Plum Steamed Fish Head--steamed Fish Head Method recipe

2. After removing the pit, gently squeeze the plums. Mix the cornstarch with a spoonful of water, minced garlic, vinegar, chicken powder, salt, sugar, rice wine, and a spoonful of Yishutang hemp oil. Pour the above ingredients into a fish bowl, mix well and set aside.

3. Marinate for about 10 minutes and steam for 10-15 minutes in a pot.

4. Before out of the pot, cut the green onion, sprinkle in and start~~~~

Tips:
1. The fish suitable for steaming include bass, grass carp, saury, moray eel, carp, Jiaji fish, grouper, anchovy, mullet, Wuchang fish, Fushou fish, and mandarin fish.
2. If the steamed fish is old and not smooth enough, you can use four spoons of hemp oil to heat it, and then pour it directly on the fish to enhance the taste of the fish.