Steamed mandarin fish

Steamed mandarin fish

Introduction:

"Siniperca chuatsi has the effect of Tonifying Qi and spleen. Siniperca chuatsi is rich in various nutrients. Its meat is tender and easy to digest. For children, the elderly, the weak and the people with poor digestive function of the spleen and stomach, eating mandarin fish can not only fill the deficiency, but also do not have to worry about indigestion. Eating mandarin fish has the effect of "tuberculosis", that is to say, it is conducive to the rehabilitation of tuberculosis patients. Siniperca chuatsi meat is not high in calories, but also rich in antioxidants. It is an excellent choice for women who are greedy for delicious food, want beauty and are afraid of obesity. "

Production steps:

Step 1: a mandarin fish.

Step 2: wash the body and make the crucifer. Marinate it with salt and cooking wine for 10 minutes.

Step 3: wash ingredients and cut them for use.

Step 4: spread ginger slices on the plate, spread lard on the salted fish, steam for about 10 minutes after boiling, and steam for 3-5 minutes without removing the cover.

Step 5: take out the steamed fish and decant the water. Drizzle with Lee Kam Kee steamed fish drum oil.

Step 6: heat the oil in the pot and stir fry the ingredients.

Step 7: fill the fish with the ingredients.

Materials required:

Mandarin fish: one

Scallion: right amount

Celery: moderate

Green and red pepper: moderate

Ginger: moderate

Salt: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Lard: right amount

Note: Patients with asthma and hemoptysis should not eat.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh