Steamed golden lily and chrysanthemum fish
By VicentaLakin
Recipe Recommendations
- Perch tenderloin a
- Flammulina velutipes appropriate amount
- Zizania appropriate amount
- red pepper a
- starch appropriate amount
- chives appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- white granulated sugar appropriate amount
Steps for Steamed golden lily and chrysanthemum fish
1
Wash the mushroom mushrooms with clean water for later use.
2
Wash and cut into thin strips.
3
Cut the bass tenderloin into shredded strips, add spring onion and ginger juice, cooking wine, fine salt, pepper, monosodium glutamate, and a little starch paste to make for a while.
4
First, stack the bamboo shoots shredded at the bottom of the entire plate, and then stack the mushroom mushrooms on the bamboo shoots shredded, with the head facing out.
5
Stack shredded bass and a small amount of shredded onions and ginger on the mushroom, then place the processed red pepper in the center as the flower core, and then pour in a small amount of fine salt, monosodium glutamate, white sugar, and stock.
6
Put the decorated plates into a steamer and cook over high heat for about 10 minutes. (When cooking in the microwave, add a small amount of stock).