Steamed plum fish

Overview

Plum fish is one of the finest seafood, with sweet taste and warm nature. Returns to the spleen and stomach meridians. It has the effects of nourishing qi and blood, strengthening the spleen and appetizing, nourishing the kidneys and strengthening bones. Mainly used to treat physical weakness, indigestion, anemia, stunted growth in children and enuresis after illness. Meitong fish meat is tender and thorny, and the meat tastes delicious. It is the top grade among small fishes. Big-headed fish is rich in phosphorus, which is a tonic that nourishes the brain. It has a particularly high calcium content. It is rich in nutrients and has delicate meat. It tastes light and fresh in the mouth.

Tags

• hot dishes
• seafood
• chinese banquet
• cooking wine
• onions
• ginger
• plum fish
• salt
• vegetable oil

Ingredients

Steps

1. 1 Clean the plum fish, rinse and drain

   

2. 2 Place the plum fish on a plate, sprinkle with salt and sugar, pour in cooking wine and a little vegetable oil and marinate for 10 minutes. Place ginger and chopped green onion on top of the fish

   

3. 3 Bring water to a boil in the pot, add plum blossoms, cover and steam over high heat for 5 minutes

   

4. 4 Pour the steamed fish with soy sauce, remove the steamed green onions, and add fresh shredded green onions. Put oil in the pot and bring to a boil, then pour on the shredded green onions. (You can omit the pouring of hot oil, it will be more fragrant)