Steamed fish head with plums--How to make steamed fish head

Overview

For us in Guangxi, pickled plums are a common and commonly used sauce just like soy sauce. Maybe we like this kind of taste better. It is fragrant, sour and exciting, especially when paired with fish that has a fishy smell. It's like mustard is the friend of sushi, and plum sauce is the friend of fish. Plums are warm in nature, sweet and sour, enter the liver, spleen, lungs and large intestine meridian, and have anti-tussive effect, so if you have a cough in autumn, you can consider making this dish. Moreover, plums can treat keratinized skin, especially dry and keratinized skin, so they are very suitable for friends with dry skin like me.

Tags

• hot dishes
• seafood
• common dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• chicken essence
• cornstarch
• fish head
• hemp oil
• plum
• rice wine
• sugar
• vinegar
• chopped green onion
• minced garlic
• salt

Ingredients

Steps

1. 1 Clean the fish head, cut one into quarters, and put it into a large bowl for later use.

   

2. 2 Peel the plums and lightly crush them, mix cornstarch with a spoonful of water, minced garlic, vinegar, chicken powder, salt, sugar, rice wine, and a spoonful of Yishutang sesame oil. Pour the above ingredients into a fish bowl, mix well and set aside.

   

3. 3 Marinate for about 10 minutes, then steam in a pot for 10-15 minutes.

   

4. 4 Before serving, cut the green onions into slices, sprinkle them in and start cooking~~~~