Steamed Fish with Sauce

Name: Steamed Fish with Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some fish; Some Chinese cabbage; Some Green onion ginger; Some parsley; Some salt; Some Soy sauce; Some Shiitake Mushroom Sauce; Some Cooking oil; Some lard; Some pepper

by Liaonan Crab

4.9 (1)

Favorite

6

Difficulty

Normal

Time

30m

Serving

2

I like to use the steaming method for cooking, which is simple and convenient with less oily smoke. Take fish as an example. When my daughter was young, I steamed fish ribs for her because they were all big thorns, which made them safer to eat. Now that I’m older, I can eat fish myself. Occasionally steamed whole fish out, and occasionally steamed a few pieces of fish meat. They are very popular.
But I vomit, the freshwater fish meat is really not as good as it was a few years ago. For the bighead silver carp used today, other fish can also be used.
Ingredients: Chinese cabbage Ingredients: Chinese cabbage, green onion, ginger, coriander Seasoning: light soy sauce, salt, mushrooms, soy, cooking oil, lard and pepper.

Steamed Fish with Sauce

1. Material drawing.

2. Use a knife to slice off the fish ribs. This part can be steamed directly or grilled.

3. Use a knife and kitchen scissors to divide the fish into three pieces.

4. Add light soy sauce and salt and pepper to marinate for a while.

5. Take a deep dish, add chopped cabbage and part of the shiitake mushroom sauce.

6. Shape the fish into a twist pattern and place it on top of the cabbage.

7. Top the fish with mushroom sauce and lard. The lard is the best. If you don’t have it, you can use boiled lard.

8. Steam on the pot for 10 minutes. Put the chopped coriander and shallots out of the pot, create a small pot, heat a spoonful of hot oil, and stir up the sauce and the chopped vegetables.

9. Just serve it.

Tips:
1. The shape of the fish is more casual, so you can do whatever you like.
2. When the fish is cleaned, salt water can be used to remove the fishy and tender meat.