Steamed fish in Lanjiao
By RyanKuvalis
I don't know how many years I haven't eaten this olive horn. I remember when I was a child, my sister went to a classmate's house and picked a lot of ripe purple olives. My grandma marinated them with salt and sugar, removed the cores and dried them in the sun, and made some olive horns. At that time, they were also sold in Lanjiao. They usually add some sugar and steam them when they came back. Of course, the taste would be even better if they had meat together. Later, maybe fewer people bought it, and I haven't seen it anymore. Now I have discovered it, I am so happy! Reminds me of my childhood, hehe...
Recipe Recommendations
- standing fish art. 2
- Lam kok About 10 grains
- Jiang 4 tablets
- onion 2 pieces
- steamed fish oyster sauce 3 tablespoons
- salt 1/2 teaspoon
- cooking wine 2 teaspoons
- oil 1 tablespoon
Steps for Steamed fish in Lanjiao
1
Clean the fish, wipe with salt and cooking wine, marinate for 10 minutes.
2
Rinse the fish with water, place it on a plate covered with ginger slices and shallot, and place it on the olive horns and ginger slices.
3
Pour in the oil and steamed fish soy sauce.
4
Put water in the pan and bring to a boil. Add the fish and steam for 8 minutes.
5
Quickly sprinkle with chopped green onion and simmer for 2 minutes.