Si Qianye Fish

Name: Si Qianye Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Big head fish; Some Peanut oil; Some Shallots; Some salt

by Hai Kee Steamed Food

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Siqian, a rural town in Jiangmen, a well-known hometown of overseas Chinese, is famous for its warm eggs and night fish. Why is it called Yeyu? Can't it be eaten during the day? Ask glutinous rice Du Niang-Siqian Yeyu. The peanut oil is squeezed from the firewood of the earthen stove, and only a few small onions are not ginger but not fishy. Three to five night fish, plus a dish of green sweet potato leaves, is enough for three or five friends and relatives to feast on. Aftertaste! This time I bought the whole big head fish for two catties and used it for 18 yuan, the fish head was steamed with mustard, the fish tail was rolled in porridge, the fish body was boiled with night fish, one fish with three flavors. "

Ingredients

1 piece Big Head Fish
Some Peanut Oil
Some Shallots
Some Salt

Si Qianye Fish

1. Pure peanut oil, small onions or shallots, brine. Ground peanuts are more fragrant.

2. Slice the shallots.

3. Cut the fish into two finger widths, rinse and soak in clean water to remove the blood until the fish is white.

4. Add oil in a hot pan, slightly burst the shallots, add fish pieces, add salt water, cover the pan and cook for five minutes.

5. Turn off the heat and start the pot, and the dish is ready.

Tips:
Squeeze peanut oil with soil, wash the fish pieces in black and remove the blood until the fish is white. The size of the fish is used to control the cooking time. This time I cut two fingers wide and only cooked for five minutes, which is a bit too old. There is no soil to squeeze the peanut oil fragrance.