Rich and Auspicious, More Than Years After Years---steamed Mandarin Fish
1.
Wash the mandarin fish to remove its internal organs. . Use a knife to cut where the fish head is, so that the lower palate can be separated and it will be easy to shape after a while.
2.
Make one cut on the thick part of the back, and one cut on both sides. . So that it tastes easy to be cooked.
3.
Put a small amount of salt on the inside and outside of the fish. Follow the position expected to be fleshy. . Marinate for 20 minutes with cooking wine onion and ginger to remove fishy.
4.
Put chopsticks under the plate to facilitate air circulation and make the fish easy to cook. Add green onion and ginger on top of the fish house. Steam on the pot for 10 minutes and take it out. Remove the green onion and ginger from the steamed fish. Put it on a new plate.
5.
Add scallion, ginger, red pepper shreds. . The fish is topped with steamed fish soy sauce. . . Spoon a tablespoon of reserved oil until it is heated. Scallion, ginger and pepper shreds. Serve.
6.
The finished dishes are beautiful in appearance. . The taste is salty and fresh. full of nutrition. All ages.
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