Steamed Chinese Fish

Name: Steamed Chinese Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Mandarin fish; 1 piece shallot; 3g salt; 10ml Cooking Wine; 15ml Steamed Fish Soy Sauce; 1 Millet pepper

by Charm Xiaozhu (From Sina Weibo.)

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Huazi fish is a freshwater migratory fish that upstream upstream in spring, lay eggs in the river, and then return to the lake to grow. Huazi fish has fine scales and rich meat and delicious taste. The water quality of Dalinor Lake is Soda-type semi-alkaline water, and these fishes are alkali-tolerant fishes. In addition, the lake water contains other ingredients, so that these fishes live in the lake and add condiments.... Steamed huazi fish is the best way to experience the "freshness" of the fish~ really awesome~

Ingredients

Steamed Chinese Fish

1. After the fish is cleaned, drain the water

2. Spread a little cooking wine and a little salt on the fish. Put onion and ginger to remove the fishy

3. Put the steamer until the water boils and put it on the fish plate. Steam on high heat for about 10 minutes, turn off the heat, and let it be stuffy for 5 minutes.

4. Take it out, remove the steamed green onion and ginger

5. Sprinkle some shredded green onions and millet pepper on the fish, drizzle with steamed fish soy sauce, and top with hot oil. The green onions are fragrant and the bright and delicious Huazi fish can be tasted~