Steamed Anhui fish belly with pickled mustard

Overview

I wanted to eat steamed fish belly with pickled mustard today, but after buying a fish belly, I wanted to eat the fish head again, so I brought two more. I also wanted to eat the fish maw, so I brought four more... Then, there was a lot... and then... I ate them all... and then... nothing happened...

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• anhui fish belly
• olive oil
• pickled mustard
• steamed fish with soy sauce
• ginger

Ingredients

Steps

1. 1 The fish part is a bit bloody, so I won’t show it in the picture. Cut the ginger into shreds and prepare the pickled mustard.

   

2. 2 Clean the Anhui fish first (scrape off the black film inside), wash and drain the water, and spread it on a plate. Then sprinkle with shredded ginger, and then sprinkle with pickled mustard.

   

3. 3 Bring the water to a boil, steam over high heat for 8 minutes, then turn off the heat. Steam for 5 minutes without taking off the lid, then take out and pour out the steamed water. Heat oil in a non-stick pan. When the oil is hot, pour it directly on top of the fish. Sprinkle some soy sauce before eating.