Steamed sea croaker

Overview

Stewed fish is salty, while fried fish loses a lot of nutrients. Steaming fish can retain the flavor and nutrients of the fish.

Tags

• hot dishes
• seafood
• zhejiang cuisine
• old man
• winter recipes
• lunch
• cooking wine
• coriander
• double bract mushroom
• garlic
• green onions
• sea yellow croaker
• steamed fish with soy sauce
• white vinegar
• ginger

Ingredients

Steps

1. 1 Two sea croakers, scales were scraped, belly was cut, internal organs were taken out, gills were pulled out and washed.

   

2. 2 Wash and chop onions, ginger, garlic and coriander.

   

3. 3 Stuff the onions, sauce and garlic into the fish belly, make a few cuts on the fish body, pour in cooking wine and white vinegar, and remove the fishy smell for 20 minutes.

   

4. 4 After 20 minutes, put some green onion and ginger on and below the fish and steam it in the pot for 5 minutes.

   

5. 5 Put the blanched Agaricus bisporus into the pot and steam for 5-8 minutes

   

6. 6 After steaming, pour away the steamed water and cooking wine, pick out the fish maw and the onions, ginger and garlic on the outside and throw them away.

   

7. 7 Pour an appropriate amount of steamed fish soy sauce

   

8. 8 Add onion, ginger, garlic and dried chili, heat oil in the pan and pour it on the fish

   

9. 9 Sprinkle with coriander and it's done.