Steamed rice fish

Overview

Miyu, also known as miǎn (pronounced miǎn), looks like a perch, but its flesh is slightly rough, its body color is dark, gray-brown with purple-green, and its belly is gray-white. The meat of rice fish is as tender as yellow croaker, has no fishy smell, and the meat quality is comparable to that of wild large yellow croaker. Rice fish is sweet, salty, and mild in nature, and has the effects of nourishing blood, stopping bleeding, nourishing the kidneys and strengthening essence, moistening the lungs, strengthening the spleen, and anti-inflammatory.

Tags

• hot dishes
• msg
• onions
• rice fish
• rice wine
• steamed fish drum oil
• ginger
• salt

Ingredients

Steps

1. 1 Two pieces of rice fish marinated in advance

   

2. 2 Spread onions and ginger on the bottom of the plate

   

3. 3 Put the rice fish on top

   

4. 4 Add appropriate amount of salt, MSG, green onions and ginger

   

5. 5 There is little water in the pot. After the water boils, put it into the pot and steam it for 10 minutes

   

6. 6 Add appropriate amount of steamed fish drum oil to the steamed fish

   

7. 7 Heat the oil in the pot until green smoke comes out

   

8. 8 Pour it over the fish

   

9. 9 Garnish with some green onion leaves

   

10. 10 It’s served