Steamed Mandarin Fish
Cooking category: steamed cuisine: Fujian cuisine
Food category: fish taste: salty and fresh
Suitable season: autumn
Color, smell: fresh, delicious, original color and original taste.
Ingredients: Mandarin Fish (1, 500g), Kaiyang (6), Shuifa winter mushroom slices (2), winter bamboo shoots slices (45g).
Excipients: spring onions, sliced ginger, rice wine (12.5 grams), sugar (12.5 grams), soy sauce, salt, clear soup (165 grams).
Production:
1) kill Mandarin Fish well, remove the floating skin, remove the viscera, wash it, put it into the boiling water pot, take it out, scrape it clean, open the knife on both sides of the fish, and put it on the plate.
2) pour slices of winter mushrooms, slices of winter bamboo shoots, onions, ginger and lard (45g) on top of the fish
3) add salt, sugar, wine, soy sauce and clear soup, steam, remove onions and ginger.
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