Steamed Chinese Fish

Name: Steamed Chinese Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Mandarin fish; Some shallot; Some ginger; Some Colored pepper shreds; Some pepper; Some salt; Some Seafood soy sauce; Some Cooking Wine; Some Corn oil

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The scientific name of Huazi fish is Valerian tilapia, and it is produced in many places in Inner Mongolia. The water quality of Lake Indari is soda-type brackish water. The lake water is rich in nutrients and Huazi fish is alkali-tolerant fish. Therefore, the Huazi fish produced here has a unique flavor. It is by no means freshwater Huazi fish (commonly known as Haihua Sub) can be compared.
The scales of Huazi fish are fine and fleshy. It contains a variety of trace elements and minerals that are beneficial to the human body. It can promote cell development and improve the body's immunity. It is a pure natural nourishing and nutritious product. It can be maintained regardless of whether it is fried, stewed, fried or cooked. The unique taste and taste are unforgettable, so it has a long-standing reputation and is worth eating!
Of course you have to try such delicious Huazi fish! ! It’s great to say that there is internet now. If you can’t buy anything, just search on the internet and it will be solved. If you can’t buy a fish, I will sell it. I will quickly get it and express it. The ice stubble won’t be melted at all. I did it today. It is steamed huazi fish. I think steaming can best reflect the original flavor of the fish, and it tastes good. "

Ingredients

Steamed Chinese Fish

1. Put the Huazi fish into the cold water to thaw, after it melts, remove the fish scales, clean it, and dry it for later use.

2. Put the fish in a basin, add green onion ginger and pepper.

3. Add a tablespoon of cooking wine.

4. Add appropriate amount of salt, mix well and marinate for 30 minutes, then put in the refrigerator to marinate in hot weather.

5. The marinated fish remove the seasoning and dry the soup, then put it in the fish dish, and re-spread some shredded green onion and ginger on the surface.