Steamed White Fish
by Eat potatoes every day
Favorite
Difficulty
Easy
Time
10m
Serving
2
The white fish is the fresh top-grade fish outside the Great Wall, and it is by no means inferior to the famous Jiangnan fish. Produced in the Songhua River is unusually fat, up to thirty or twenty catties, with oil on the back. The Yangtze River is not fat. The production in the north is not large, at most two or three catties. Steamed, braised in brown sauce, smoked or pickled. The method of smoked white fish is soaked in soy sauce and cooking wine, and then smoked after frying. If you can get camphor wood or pine cone, it will have a refreshing flavor. If in winter, you can buy more to marinate, use fish lees to wipe on both sides of the fish, put it in the altar and seal it, not to be discouraged, put it in a shady place, and fried or braised it when you eat it. It is good to eat it cold or hot.
In addition to its delicious taste, white fish also has high medicinal value. Especially fish brain is a rare and strong tonic. Taking it for a long time has a special effect on the decline and imbalance of sexual function. It is suitable for people with malnutrition, nephritis, edema, physical weakness after illness, and indigestion. "
In addition to its delicious taste, white fish also has high medicinal value. Especially fish brain is a rare and strong tonic. Taking it for a long time has a special effect on the decline and imbalance of sexual function. It is suitable for people with malnutrition, nephritis, edema, physical weakness after illness, and indigestion. "
