Steamed Nalan

Steamed Nalan

Introduction:

"This is a kind of sea fish with tender meat. There has been a saying here since ancient times: you should wear silk to dress, and you should eat nalun to eat fish. You can imagine how beautiful it is to describe this fish like this among so many sea fish

Production steps:

Step 1: one Laron (it weighs about two Jin and can only be put in the sink)

Step 2: cut off the shark fin and tail and clean up.

Step 3: use a blade to remove the fish on both sides and remove the thorn in the abdomen.

Step 4: the next two pieces of fish, fish bone, fish head directly cooked soup, no waste.

Step 5: fish is spineless, cut into large pieces (about three or four centimeters long).

Step 6: marinate the fish bone and meat with a little salt and cooking wine for 15 minutes.

Step 7: cut ginger slices, shredded green onion and shredded red pepper, and slice green onion white.

Step 8: mix the fish with a little cornmeal.

Step 9: put the fish on a plate, stick ginger slices on it, and steam it in a boiling steamer for five minutes.

Step 10: turn off the heat, open the lid half a minute later, remove the ginger slices, and drizzle with steam fish drum oil.

Step 11: start the frying pan, saute the scallion, pour the hot scallion oil on the fish, then add a little red pepper and green onion, and you can serve.

Materials required:

Naron: one

Shredded green onion: right amount

Raw powder: a little

Shredded red pepper: a little

Ginger slices: a little

Scallion white: a little

Salt: a little

Cooking wine: 1 tbsp

Steamed fish drum oil: right amount

Note: if you don't have this kind of fish, do the same for the fish with tender meat and few spines.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh