other Recipe
LucileMitchell
Many dishes in Hong Kong come from Cantonese cuisine. Speaking of eating seafood, most of the seafood in Hong Kong are eaten in a similar way to Cantonese cuisine. They all eat the sweetness of the seafood itself. Fresh seafood can be eaten with simple cooking to taste the fresh sweetness of the ingredients themselves. If you tell me that the simplest cooking method is too fishy, it can only mean that your seafood is not fresh enough at all, or the slaughter method is incorrect. This has nothing to do with your cooking skills. It is all because of the ingredients. I think this is why the mainland likes to make fish with strong flavors, so the final taste is not the fresh sweetness of the seafood, but the taste of the ingredients. <br />For some people with strong flavors, Cantonese food or Hong Kong food has no flavor. In fact, what they eat is the taste of the ingredients themselves. The beauty is that the flavors of the different ingredients are mixed just right so that the main ingredients can The flavor is highlighted, and there is no need to add any extra chicken essence and other flavors. <br />When it comes to the freshest wild seafood, the best way to cook it is actually steaming. If rock salt and brewed vinegar are added, it will be the best. No extra matching is needed at all. <br />But if fish are farmed or frozen, then we must find some way to remove the fishy smell and improve the freshness. But no matter how you do it, the fresh sweetness of the fish itself must have.
