【su Cai】steamed Shad

【su Cai】steamed Shad

by The heart of the piano and the courage of the sword

4.9 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

Broiled anchovies in bud ginger and purple vinegar, the snow bowl is more than two feet away. Peach blossoms spring in the south, and the flavor is better than that of Ulva perch. "This is the poem of Song poet Su Dongpo describing shad. Shad is also called Shiyu, Sanlai, and Sanli Fish. It is as famous as puffer fish and saury. It is known as the Yangtze Sanxian. It can be seen that it tastes delicious. According to our words, it is very delicious. It tastes fishy, hehe. Anchovies are rich in nutrients and are rich in unsaturated fatty acids, which can lower cholesterol and soften blood vessels. They are also especially suitable for women to eat, really."

Ingredients

【su Cai】steamed Shad

1. One shad, remove the belly and wash, without removing the scales, and pickle it with salt for a delicious taste.

【su Cai】steamed Shad recipe

2. Slice the mushrooms, fresh bamboo shoots, and ham and place them neatly on the fish. The ginger slices are placed under the fish. Some chopped ginger, bamboo shoots and ham are stuffed into the fish.

【su Cai】steamed Shad recipe

3. Bring water to a boil, put the fish in the pot and steam for 10 minutes.

【su Cai】steamed Shad recipe

4. After the fish is steamed, start the pot with lard, boil the original juice on the plate, add pepper, green onion, garlic, and salt to taste, add water and starch to thicken.

【su Cai】steamed Shad recipe

5. Just pour the adjusted thick sauce on top of the fish.

【su Cai】steamed Shad recipe

Tips:

Because shad scales are rich in fat, clear heat and detoxify, and are not very hard, the scales are not removed during cooking to increase the aroma of the fish.

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