More than a year

More than a year

Introduction:

"In the traditional Chinese New Year's custom, there must be a dish on the table of new year's Eve dinner in many places, which is fish. First of all, it should be fresh; second, it should be whole head and tail; third, it should be beautiful and lively, and it can't be eaten completely. It means that there is plenty of food and clothing left every year! This "yellow tail crucian carp pearl" in the form of steamed, to the greatest extent to maintain the original flavor of the fish, tender and smooth meat, with quail eggs and broccoli embellishment, shape, meaning novel, comprehensive nutrition, reasonable meat and vegetable mix, fresh and pleasant color

Production steps:

Step 1: raw materials: yellow tail crucian carp, broccoli, quail eggs, green onion, ginger, garlic.

Step 2: wash the fish, scratch the knife, and marinate with cooking wine and salt for 10 minutes.

Step 3: wash the broccoli and pick the small ones; peel the garlic; slice the ginger; cut part of the green onion and part of the green onion; cook the quail eggs and remove the shell.

Step 4: boil water in a pan, add a little salt after boiling, blanch broccoli and set aside.

Step 5: spread onion, ginger and garlic on the bottom of the plate.

Step 6: put the fish on the plate and place the quail eggs on two sides.

Step 7: bring the fish to a boil, steam over high heat for 6 minutes, then steam for 2 minutes without opening the lid.

Step 8: place broccoli on the 2 sides of the plate, sprinkle with scallion, steam fish sauce.

Step 9: heat the frying pan with oil.

Step 10: pour hot oil on the fish.

Materials required:

Yellow tailed crucian carp: 1

Quail eggs: 10

Broccoli: 100g

Scallion: 2

Jiang: one piece

Garlic: 4 cloves

Steamed fish sauce: right amount

Oil: right amount

Note: yellow tail crucian carp, also known as yellow crucian carp, is a kind of local salty water culture, the fish is tender and smooth, and not as many small spines as crucian carp, only one main spines; the fish body is also relatively narrow, so the steaming time is very short, my 7 double, only 6 minutes, steaming for a while more, the meat is coarse.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original