Steamed Shengzi Huang with Ginger, Scallion and Garlic

Steamed Shengzi Huang with Ginger, Scallion and Garlic

by elmonte

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Sheng Zihuang is suitable for steaming, simple and fast, while maintaining its umami taste. "

Ingredients

Steamed Shengzi Huang with Ginger, Scallion and Garlic

1. The fans soaked softly.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

2. The holy son emperor's shell was washed clean, and the holy son emperor was cut open with a sharp knife.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

3. Rinse the intestines and dirt inside with water. Otherwise it will taste rustling.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

4. Chop ginger, shallot and garlic, add salt and oil and mix well.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

5. The soft soaked vermicelli is cooked in boiling water.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

6. Put the very fresh soy sauce, mix well, and spread it on a plate.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

7. Put the cleaned Saint King on top of the vermicelli, put ginger, shallot and garlic.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

8. Put water in the pot to boil, put on the steaming rack, and put it in Sheng Zihuang.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

9. Steam on high heat for 4-5 minutes. (Don't steam it for too long, otherwise the taste will be like chewing rubber bands.)

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

10. The crisp and delicious Saint Zihuang is out of the pot.

Steamed Shengzi Huang with Ginger, Scallion and Garlic recipe

Tips:

1. Because the steaming time is short, the vermicelli should be cooked first.
2. This dish should not be steamed for too long, otherwise the saint son emperor meat will become hard, like chewing rubber.

Comments

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