White fish is the top grade fresh fish outside the Great Wall, and is no worse than famous fish in Jiangnan. The one produced in the Songhua River is extremely fat and beautiful. The largest one can weigh 30 to 20 kilograms, and there is oil on the back. The products produced in the Yangtze River are not fat. The produce in all parts of the north is not large, at most two or three kilograms. Steaming, braising, smoking or marinating are all necessary. The method of smoking white fish is to soak it in soy sauce and cooking wine, fry it well before smoking it. If you can smoke it with camphor wood or pine pagoda, it will have a clearer flavor. If it is winter, you can buy more and marinate them, use fish dregs to spread them on both sides of the fish, place them in the jar and seal them firmly. Don't be discouraged, place them in a shady place, and either fry or braise when eating. Eat cold or hot food.
In addition to its delicious taste, white fish also has high medicinal value. It has the effects of tonifying kidney and brain, inducing resuscitation and diuretic. Especially fish brain, which is a rare strong tonic. Taking it for a long time has a special effect on sexual function decline and imbalance. Suitable for people with malnutrition, nephritis edema, post-illness weakness, and indigestion.
Steamed white fish
By JosePfeffer
Recipe Recommendations
- white fish appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- steamed fish oyster sauce appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Steamed white fish
1
Wash the white fish.
2
Cut the onions, ginger and garlic.
3
Cut the fish in half, marinate with salt and cooking wine, add onions, ginger and garlic, wait for the water to boil, and steam in the pan.
4
Remove from the pan after 8 minutes and drain the soup from the plate.
5
Add steamed fish and soy sauce to the oil pan and cook.
6
Pour it on the fish.