Jinmen steamed fish-salty and fresh taste
Jinmen steamed fish is also called three-clip steamed fish because ham, mushrooms and winter bamboo shoots are sandwiched in the middle, and the flavors of ham, mushrooms, winter bamboo shoots and fish are all blended into one after steaming. The taste of ham and mushrooms is so strong ~
Jinmen steamed fish
By JamelWest
Recipe Recommendations
- carp art. 1
- onion 10 grams
- Jiang 5 grams
- ham 3 tablets
- mushrooms 4 flowers
- winter bamboo shoots appropriate amount
- cooking wine 15 grams
- salt 4 grams
- white sugar 5 grams
- MSG 1 grams
- pepper oil 30 grams
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Jinmen steamed fish
1
Wash the fish first and remove the internal organs and scales.
2
Cut it into a tilted flower knife.
3
Marinate in cooking wine for 5 minutes.
4
Cut the ham into thin slices.
5
Soak and wash the mushrooms, and cut them into slices. Wash the winter bamboo shoots, blanch them with water, and cut them into thin slices.
6
Put mushrooms, ham, and winter bamboo shoots into the fish.
7
Put water in the pan and bring to a boil, and put the fish in the steamer.
8
Steam over high heat for 12 minutes.
9
Pour the fish into a larger plate.
10
Pour in the stock, onion and ginger water, salt, seasoning soy sauce, and white sugar to bring to a boil, use starch to thicken, and add pepper oil before taking out the pan.
11
Pour the juice on the fish.
12
Serve it to the table and you can enjoy it.