Steamed bream
By ElvieMurray
Bream is also known as Wuchang fish. Bream fish is tender, smooth and delicious. It is one of the main freshwater cultured fish in China. Lakes originating in the middle reaches of the Yangtze River and connecting to the river have now been promoted to breeding across the country.
Recipe Recommendations
- shredded ginger appropriate amount
- onion appropriate amount
- fresh soy sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Steamed bream
1
Remove the scales, gills, and viscera of fresh bream fish. Wash it, use a straight knife to put a straight knife on both sides of the fish, then sprinkle with 3G salt and spread evenly on both sides, and marinate for 5 minutes.2
Put hot water in a pan, place the fish on a plate, add shredded ginger, spring onion, fresh soy sauce, sugar, cooking wine, chicken essence and a small amount of oil in turn, steam in the pan for 15 minutes, and steam.