Steamed Fushou Fish
by evanfish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Material preparation ing~
2. Wash the fish, wipe the whole body with salt, then remove the excess bones, cut off the head and tail, and cut the fish body into several parts without cutting off the belly. Wash the coriander, put the twisted part into the fish head, and cut off the rest for later use.
3. After the water is boiled, put the fish in the pot and steam for 6 to 8 minutes.
4. This is steamed fish acridine~~ it's called flying fish!
5. Spread the chopped coriander on the steamed fish~
6. Pour peanut oil (about 3 tablespoons) in a clean pot, boil it until boiling hot, pour it directly on the vegetables, and then pour the light soy sauce immediately.
Tips:PS:
1. Be sure to wait for the water to boil before adding the fish, so that the steamed meat is firmer and sweeter!
2. I don’t like parsley cones, you can replace them with shredded green onions or shredded ginger~~Because I don’t eat green onions, I like to use coriander~haha~
