Name: Steamed Tongs Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pincers; 3 pcs chopped green onion; 2 pcs parsley; 3-4 tablets Sliced ginger; 3-4 capsules garlic; 2 tablespoons Oyster sauce; 2 tablespoons Soy sauce; 2 tablespoons Steamed Fish Soy Sauce; 2 tablespoons White rice wine; 1 tablespoon Sugar; 1/2 a spoon Chicken noodles

Steamed Tongs Fish

by Nan Xi·Human Fireworks

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Clamp fish: sweet and flat, in addition to nourishing the spleen and diuresis, it can also ventilate and reduce swelling, nourish yin and yang, nourish blood and nourish deficiency, nourish the heart and kidney, reduce swelling, etc., and treat edema, athlete's foot, sore legs, hemorrhoids, scabies, Earache and trachoma have a certain dietary effect. At the same time, they can promote lactation and blood, prevent measles, treat chronic nephritis, and prevent tuberculosis. "

Steamed Tongs Fish

1. Wash one of the tongs fish and put a few knives on the fish to taste

2. Pour two spoons of white rice wine into a bowl, cut the ginger, two flattened green onions, take the green onions and dip the rice wine over the whole body of the fish, and then pour half a spoon of salt into the palm of your hand to smear the whole body of the fish

3. Finally, put the shallots under the fish, and put some ginger under the fish, and put some on top

4. The green onion leaves and coriander leaves are separated from the stem

5. Steam the fish on the pot for 10 minutes

6. Chopped coriander stalks, chopped garlic

7. Adjust the sauce, one spoon of sugar, two spoons of light soy sauce, two spoons of oyster sauce, half a spoon of chicken powder, 3 spoons of steamed fish soy sauce, stir well and set aside

8. Shred the green onion and chop the coriander

9. The fish is steamed and out of the pot, put the green onion on the back of the fish

10. Put the oil in the pan, add the mashed garlic to saute, add the coriander stalks

11. Pour all the steamed fish juice into the pot,

12. Pour the sauce into the pot together

13. Add part of the coriander leaves to thicken the cornstarch

14. Then pour the juice on the fish

15. The sauce is great and the fish is smooth and tender.

Tips:
Because the whole body of the fish has been coated with salt before, do not add salt when making the sauce. When cooking the sauce later, add salt after trying to taste enough.