Steamed shad
"The shad is roasted with ginger and purple vinegar, and the snow bowl is more than two feet long. There are peach blossoms in the south, and the flavor here is better than that of perch." This is a poem written by Song poet Su Dongpo describing shad. The shad is also called Shiyu, Sanlai, and Sanli fish. It is on the same footing as the puffer fish and swordfish. It is commonly known as the Yangtze River Three Fresh. It can be seen that it tastes delicious. According to our words, it is very fish-like, haha. The shad is rich in nutrients and rich in unsaturated fatty acids. It can lower cholesterol and soften blood vessels. It is also especially suitable for women to eat, really.
Recipe Recommendations
- shad 1条600 grams
- ham 50 grams
- winter mushroom 50 grams
- chives 50 grams
- Jiang 50 grams
- starch appropriate amount
- salt appropriate amount
- pepper appropriate amount
- lard 50 grams
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed shad
1
One shad, remove the belly and wash it, without removing the scales, marinate it with salt until it tastes delicious.
2
Slice the mushrooms, fresh bamboo shoots, and ham and stack them neatly on the fish. Slice the ginger and place them under the fish. Stuff some of the chopped ginger, bamboo shoots, and ham into the fish chamber.
3
Add water to the pan and bring to a boil. Put the fish into the pan and steam for 10 minutes.
4
After steaming the fish, use lard to start the pan, put the original juice on the plate into the pan and bring to a boil, add pepper, onions, garlic, and salt to taste, and add water to thicken with starch.
5
Just pour the mixed juice on top of the fish.Steamed shad Make Tips
Because the shad scale slices are rich in fat, heat away heat and detoxify, and are not very hard, the scales are not removed during cooking and processing to increase the aroma of the fish.