Steamed Osmanthus Fish

What is

Ingredients: sweet-scented osmanthus fish from 8 to 1 catty.

Seasoning: one or two vegetable oil, appropriate amount of chives, appropriate amount of ginger, appropriate amount of coriander, a little salt, "Fenyang Bridge" brand steamed fish soy sauce, a little bit fresh.

practice:

1. The fish must be killed and washed, the blood must be drained, and the black mask of the fish belly must be removed.

2. Use a small amount of salt, cooking wine (not necessary), or add some ginger foam. Apply the fish body to pickle a little. Remember to wipe the fish's abdominal cavity with a little bit of oil. Put the ginger slices into the fish's abdominal cavity. Place it on a dish and filter out the excess water.

3. At the same time as the second step, boil water on a high fire. After the water is boiled, put the fish in the water and steam for ten to fifteen minutes.

4. Turn off the heat and steam for about five minutes.

5. Take out the fish and pour out the steamed juice from the plate. The fish is evenly placed with finely chopped green onions and ginger, and coriander is placed on both sides of the fish.

6. Heat an appropriate amount of hot oil, add steamed fish soy sauce, and evenly pour it on the fish. The temperature of the hot oil immediately pushes out the aroma of ginger and green onions, and then drip in a few drops of Maggi Umami Sauce, a plate of delicious flavor and flavor The steamed yellow croaker is ready to serve.

You can email us: michelle@jmghfoods.com

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