Steamed Anhui Fish Belly with Mustard
1.
The fish part is a bit bloody, so I won't be pictured here. Shred the ginger and prepare the mustard.
2.
First clean the fish (the black film inside must be scraped off), wash and drain the water, and spread it on a plate. Then sprinkle with shredded ginger, then sprinkle with mustard.
3.
Boil the water and steam for 8 minutes on high heat, then turn off the heat. Without removing the lid, steam it for 5 minutes, then take out the steamed water. Heat the oil in a nonstick pan. Sprinkle the oil directly on top of the fish. Sprinkle some soy sauce before eating.
Tips:
☞ Mustard is salty, soy sauce is salty, so no need to add salt.
☞Some people like the steamed water, saying it is fish juice and nutritious; I think it is very fishy and has a muddy taste, so I will throw it away.
☞I just use shredded ginger to get rid of the fishy (so you can put more). There is no cooking wine, no marinating, and the fish is fresh, so you must buy fresh fish. If you buy it and don’t eat it yet, don’t wash it. Put the bags together in the refrigerator to keep them fresh and take them out when they are made. Even so, don't exceed 12 hours.
