Steamed fish
Liyu is also known as Chizong fish, and it has a fresh taste and beautiful appearance. This species with yellow fins is also known as yellow-legged in Guangdong and Hong Kong
Recipe Recommendations
- onion the two
- ginger a little
Steps for Steamed fish
1
Scratch the scales to remove the internal organs and wash off the blood. Draw a few knives on the back of the fish on both sides, rub a little salt into the fish belly, and fill with slices of shredded ginger and onion.2
Put a few scallions on the plate, then put the fish on it, and then put a few slices of ginger on the fish's back. After the water in the pan comes to a boil, put the fish into the pan and steam for 6 minutes.3
When steaming fish, prepare sauce, put soy sauce, a little salt, sugar in a bowl, add some water, mix well, set aside.4
After steaming the fish, dump the water from the plate, throw away the onions and ginger, and re-spread the shredded onions and a little shredded ginger5
After heating the oil in another pot, it almost smokes, and then quickly drizzle the boiling oil on the fish covered with shredded green onions.6
Pour the mixed sauce into the pan and bring it to a boil. Pour it on the fish and serve.