Steamed left-mouthed fish
By WillowHoppe
During this time, there are some relatively small left-mouthed fish sold in the market (I don't know what to call this fish in other places, but it belongs to a type of flounder, hehe), each for about three taels. This amount of left-mouthed fish is the most delicious. The meat is tender and tender, but when it is large, the meat will be relatively less tender. The meat quality of the left-mouth fish is slightly thicker than the turbot fish (Da Lingping fish), so it is not as expensive as the turbot fish. It is 25 yuan per catty for swimming, but it is not bad, so I bought two. The fish is fresh, but of course it tastes best when steamed.
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
Steps for Steamed left-mouthed fish
1
Remove the fish, wash it, and place it on a plate.
2
Add shredded ginger and steam for 5 minutes after boiling water.
3
After taking out of the pan, pour away the shredded ginger and water.
4
Add shredded spring onions, drizzle with light soy sauce, and drizzle with hot oil