How to steam Changbai River fish

Overview

Changbai River fish is rich in protein and unsaturated fat, which are 13.35% and 41.76% higher than carp respectively; it is rich in vitamins A, D, B12, B6 and 11 kinds of amino acids, with zero cholesterol content and extremely high nutritional value.

Tags

• hot dishes
• home cooking
• changbai creek fish
• coriander
• onions
• steamed fish with soy sauce
• ginger

Ingredients

Steps

1. 1 Remove the scales, internal organs, and gills of the Changbaixi fish purchased from Yanmao Jiechan, and rinse with clean water (the black membrane inside the belly must be removed).

   

2. 2 Place the prepared fish on a plate and top with sliced ginger and green onions.

   

3. 3 After the water in the steamer boils, put the fish in the pot and steam it for 15 to 18 minutes. Then, take out the steamed fish from the pot, pour out the blood, and remove the onions and ginger.

   

4. 4 Pour steamed fish soy sauce on the fish first, then pour hot vegetable oil, add some shredded green onions and coriander.