Steamed Mandarin Fish

Name: Steamed Mandarin Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Mandarin fish; Some shallot; Some Steamed fish drum oil; Some salt; Some ginger; Some liqueur

by Baiwei Fish

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Mandarin fish: Mandarin fish, also known as boiled flower fish; belongs to the order Perciformes in fish taxonomy. Belongs to the fatty fish in taxonomy. Mandarin fish is the most expensive fish in the "Three Flowers and Five Luo", even in the past, it was difficult for ordinary people to afford it. At that time, the price of mandarin fish per catty was almost twice that of carp. The body of the mandarin fish is flat on the side, the back is raised, and the body is thick; the pointed head is the most beautiful fish in Heilongjiang. It is one of the "Four Famous Freshwater Fishes" in my country. The meat of mandarin fish is tender, with few thorns and more flesh. Its flesh is petal-shaped and tastes delicious. It is indeed a good product among fish. "

Ingredients

Steamed Mandarin Fish

1. Wash the mandarin fish, put a little salt on it, and let stand for 10 minutes

2. Cut the green onion into pieces, shred the ginger, and spread on the plate

3. The marinated fish is topped with green onion and ginger and topped with steamed fish drum oil

4. Bring water to a boil, steam on high heat for 7 to 8 minutes, stuffy for 3 minutes

5. After steaming, re-spread the onion segments and pour in hot oil

6. Okay, delicious and tender

Tips:
1. Spread a small amount of salt, steamed fish with soy sauce and salt.
2. After boiling, steam it in the pot, the fish will be more tender
3. Steam for 7, 8 minutes