Steamed fish with soy sauce

Overview

I really like the steaming method for cooking, it is simple, convenient and reduces fumes. Take fish as an example. When my daughter was little, I steamed fish and ribs for her. Because they have big spines, they are safer to eat. Now that I am older, I can eat fish myself. Occasionally, I steam a whole fish, and occasionally I steam a few pieces of fish, which are very popular. But let me complain, the freshwater fish meat nowadays is really not as delicious as in previous years. The bighead silver carp used today, you can also use other fish meat. Ingredients: cabbage Ingredients: cabbage, onions, ginger, coriander Seasonings: soy sauce, salt, mushroom sauce, cooking oil, lard, pepper Method:

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• maternity
• summer recipes
• banquet dishes
• cabbage
• coriander
• fish
• lard
• light soy sauce
• mushroom sauce
• onion and ginger
• cooking oil
• pepper
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Use a knife to slice off the fish ribs. This part can be steamed directly or grilled.

   

3. 3 Using a knife and kitchen shears, cut the fish into three strips.

   

4. 4 Add light soy sauce salt and pepper and marinate for a while.

   

5. 5 Take a deep plate and put chopped cabbage and part of the mushroom sauce on it.

   

6. 6 Shape the fish into a twist and place it on top of the cabbage.

   

7. 7 Spread mushroom sauce and lard on top of the fish. It’s best if you have lard here. If you don’t have it, you can just use boiled lard.

   

8. 8 Steam for 10 minutes. Remove from the pot and add chopped coriander and green onion. Heat a small pot and heat a spoonful of oil. Stir in the sauce and chopped vegetables until fragrant.

   

9. 9 Serve and eat.