The immortal bone big-headed fish has only been sold in our market in recent years. It is said that it is cultivated by bighead carp, with a larger head and a slender body. The head weight of this fish accounts for most of the body, and it is more expensive than big-headed bighead fish. The head tastes delicious, and the fish is tender and smooth, which tastes good. When eating hot pot outside, I like to use it to cut pieces, soak them well, and dip them in some sauce. It is extremely tender and very delicious.
I bought one at the market and steamed it with our specialty Guanjia Weitou vegetables. The taste was also very good. The salty aroma of pickled kohlrabi is matched with the tenderness of fish.
Steamed immortal bone fish with first dish
Recipe Recommendations
- Toucai one
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
Steps for Steamed immortal bone fish with first dish
1
Scales and dissect the fish and clean it.
2
The fish is too big, cut it into two pieces and place it on a plate. Spread with shredded vegetables and shredded ginger.
3
Drizzle with some soy sauce, add oil, boil the water, add to the pan and steam for 8 minutes.
4
Serve it out and sprinkle with some green onions.