Steamed mandarin fish

Overview

Aohua fish, also called fin flower fish, mandarin fish and mandarin fish, belongs to the Lipidae fish in taxonomy. It is one of the four famous freshwater fishes in my country. Aohua fish has tender meat, less spines and more meat. Its meat is in the shape of petals and tastes delicious. It has always been the best fish. The Tang Dynasty poet Zhang Zhihe wrote a famous poem in his "Fishing Song", "Egrets fly in front of Xisai Mountain, peach blossoms flow and mandarin fish are fat", praising this kind of fish.

Tags

• hot dishes
• cooking wine
• light soy sauce
• mandarin fish
• onions
• steamed fish with soy sauce
• ginger
• salt

Ingredients

Steps

1. 1 Remove the internal organs, gills and scales from the mandarin fish. Make a few cuts on the fish with a knife. Then cut the green onions and ginger into sections and stuff them into the belly of the fish.

   

2. 2 Pour cooking wine on the fish and sprinkle with a little salt.

   

3. 3 Use steamed fish soy sauce, cooking wine and light soy sauce to make a sauce.

   

4. 4 Pour the sauce over the fish.

   

5. 5 Bring water to a boil in a steamer, add fish and steam for about 20 minutes.

   

6. 6 Finished product.