Steamed sea fish with plum vegetables

Steamed sea fish with plum vegetables

Introduction:

There are many kinds of names for Wang stickleback, including Wang Dingyu, ang stickleback and ang Niu. It is said that people in Northeast China call it "gayazi", people in Sichuan call it "huanglading", and people in Hunan call it "yellow duck". My family love to eat Wang Ciyu, because it's tender and nutritious. A Shaoxing friend just gave me homemade dried plum vegetables. I usually eat too much steamed meat. Now I steam a fish, which is just as delicious

Production steps:

Materials required:

Wang Ciyu: right amount

Shaoxing dried plum vegetables: moderate

Onion and ginger: right amount

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh