Steamed Yangtze River larvae
By HarleyFeeney
I believe many people have never heard of Yangtze River larvae. Neither have I. When I first saw this fish, I knew that it tasted extremely delicious. It has a slender body and silver-white scales, and looks very clean. When I bought it, I hesitated for a long time, deciding whether to buy one big one or two small ones. The big one was too big, estimated to be about a pound and a half. The meat was definitely not as tender as the small ones. In the end, I bought two pieces of about sixty-liang weight. After I bought them home, I steamed them. I always felt that only by steaming them could I retain its delicious original flavor.
Recipe Recommendations
- oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed Yangtze River larvae
1
Prepare ingredients.
2
Make a few cuts on both sides of the fish, pour a proper amount of cooking wine, and stuff onions and ginger into each fish belly.
3
Put on the pan and steam for ten minutes.
4
Out of the pot.
5
Pour out the fish soup on the plate.
6
Pour on proper amount of steamed fish soy sauce, and steam for five minutes.
7
At the same time, put a little oil in a clean wok and heat it up.
8
Sprinkle the steamed fish with shredded spring onions and ginger, pour hot oil on the shredded spring onions and ginger, and you will be done with a "Ci-la-cha" sound!