Cantonese cuisine is Cantonese cuisine. Cantonese cuisine focuses on quality and taste, focusing on clarity but not light, freshness, tender but not raw, and oily but not greasy. Moreover, it changes with the seasons, with summer and autumn being light, and winter and spring being strong.
Mandarin fish meat is white, has few thorns, tender and delicious, and is rich in protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutritional elements. The meat is delicate and easy to digest. It is good for children, the elderly, and frail people with poor digestive functions in the spleen and stomach. For people with poor digestive functions, eating mandarin fish can not only replenish deficiency, but also do not have to worry about digestive difficulties. It has the effect of replenishing deficiency labor and benefiting the spleen and stomach. It is the most suitable for steaming. Keep it original.
Steamed mandarin fish
Recipe Recommendations
- ginger appropriate amount
- green onion appropriate amount
- soy sauce appropriate amount
- peanut oil appropriate amount
Steps for Steamed mandarin fish
1
Remove the internal organs, scales and clean the mandarin fish. Wash the ginger and onions and shred them. Cut the scallion into sections.
2
Lay some shredded ginger on the bottom of the plate and stand the fish with chopped green onions. Also fill the fish belly with shredded ginger and chopped green onions.
3
Spread shredded ginger on the fish and drizzle with some peanut oil.
4
Add water to a clean pot and bring to a boil over high heat. Put the fish and steam over water. Cover the lid and heat for 12-15 minutes, increasing or decreasing the time depending on the size of the fish.
5
You can use chopsticks to poke the fish into the back. If you can poke it in, it will be cooked.
6
Pour out the excess soup, no.
7
Pour the steamed soup clean, remove the shredded ginger and spring onions, spread the shredded spring onions, and sprinkle with appropriate amount of soy sauce.
8
Put appropriate amount of peanut oil in a clean pan and heat it up, and drizzle with the fish body covered with shredded green onions. Hot oil drizzled with a sizzling sound.
9
You are ready to serve. The meat is tender and delicious, clear but not light.Steamed mandarin fish Make Tips
For steamed fish, it is best to use steamed fish soy sauce or light soy sauce. Steamed fish soy sauce is light, fresh and sweet, and can enhance the freshness of steamed fish without being salty. The delicacy of steamed fish is not only that it should not be too steamed to affect the meat quality, but also that steamed fish soy sauce is the essence. If you don't have steamed fish soy sauce, you can use soy sauce mixed with water and white sugar to boil it instead of steamed fish soy sauce.