Steamed Jiang Tuan

Name: Steamed Jiang Tuan
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Jiang Tuan; a little Bubble ginger; Nigen Two Vitex; a little Halal Mushroom; Nigen Celery leaves; 2 spoons Steamed Fish Soy Sauce; a little salt; Spoonful Cooking Wine; a little White pepper

by Yuxin Xinxin

4.6 (1)

Favorite

4

Difficulty

Easy

Time

20m

Serving

2

Yesterday I wanted to make a peacock fish. However, due to the problem of the knife, it is not very good. _Hesitate, do you want to pass it up one day? Let's pass it, anyway, I did it myself. Just be happy. Send it to everyone for entertainment. "

Ingredients

A Jiang Tuan
a little Bubble Ginger
Nigen Two Vitex
a little Halal Mushroom
Nigen Celery Leaves
2 spoons Steamed Fish Soy Sauce
a little Salt

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Spoonful Cooking Wine

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a little White Pepper

Steamed Jiang Tuan

1. We removed the fish head and tail of Jiang Tuan. Clean the fish maw. Cut a knife every 2 meters, and cut a bit deeper. But don't cut it off.

2. Use water, cooking wine, ginger slices and a little to remove the fishy smell, add some salt, etc. will be more delicious.

3. Put pickled peppers. Stir fry the Erjingtiao with oil.

4. Add ginger slices to the bottom of the plate. Spread some rapeseed oil on the fish and set it up. modeling. Put the fish head on the front.

5. Halal mushrooms are attached to the roots. Tear into thin strips. I wanted to use this radioactive pendulum from the head of the fish to make peacock feathers, but after steaming it did not have this effect.