MySheen

Steamed afterburner fish

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, Cuisine: Fujian cuisine [raw material] 1 fresh fish (about 1000 grams), 15 grams of winter vegetables, 12 grams of scallion, 5 grams of shredded ginger, 25 grams of Shao wine, 10 grams of white soy sauce, 4 grams of monosodium glutamate, the right amount of meat soup. [method] (1) remove scales, gills, laparotomy, eviscerate and rinse the fish. Cut 3 knives horizontally on both sides of the fish's back and put them into the basin. (2) cut the spring onions into 6cm long sections, wash the winter vegetables, spread them on the fish together with shredded ginger, and then add meat soup, Shaojiu and white soy sauce.

Cuisine: Fujian cuisine

[raw material]

One fresh fish (about 1000 grams), 15 grams of winter vegetables, 12 grams of scallion, 5 grams of shredded ginger, 25 grams of Shao wine, 10 grams of white soy sauce, 4 grams of monosodium glutamate, the right amount of meat clear soup.

[legal system]

(1) descaling, Gill, laparotomy, evisceration and washing of the fish. Cut 3 knives horizontally on both sides of the fish's back and put them into the basin.

(2) cut spring onions into 6cm long sections, wash the winter vegetables and spread them on the fish together with shredded ginger, then add meat soup, Shaojiu, white soy sauce, monosodium glutamate and steam over high heat for 30 minutes.

 
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