It's a steamed fish
By VicentaLakin
Today, this dish is an old, salty dish that tastes nice and sweet, and it's also very popular as an annual dish, i.e. in line with the Chinese customs of more than a year. I'm not making this for the kids today, but for Grandma. The mother-in-law had worked hard for decades to raise the children, and the mother, who had worked hard, had become weaker. I brought her to my house to take care of her. I don't have time to post. Her old man had a bad stomach, had to eat less and be nourished, and the fish were the most frequently made for him. Making her fish is soft, digestive, nutritious and creative. Today's fertilizing fish, with the base of mountain medicine, is more demanding and the elderly can eat more properly. I think whether we love old people or children, we're in the same mood
Recipe Recommendations
- Wuchang fish art. 1
- yam appropriate amount
- salt appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- yellow wine appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for It's a steamed fish
1
Wuchang is clean. It must be fresh, so it's good. It's a bit big today, but 500-600 is the best
2
After cutting, salt, ginger, pepper powder, and margarine made for five minutes。
3
I'm going to cut the tablets
4
The fish is on the mountain medicine
5
Smash some ginger
6
Ten minutes of steam in the cage. Don't open it for another three minutes
7
Steam fish out. If you spill a little onion, you can come to the tableIt's a steamed fish Make Tips
If you like the taste of steamed fish soy sauce, you can use it to add saltiness. My mother-in-law doesn't like the taste of steamed fish soy sauce, so I used salt instead. 2. I used a relatively large amount of ginger this time; firstly to remove the fishy smell, but mainly to benefit the elderly.