Steamed Mandarin Fishđ
Overview
Mandarin fish is also called one of the four major freshwater fishes of mandarin fish. Its meat is tender and delicious, with less spines and more meat. It is truly the best fish. In front of Xisai Mountain, egrets fly, and peach blossoms flow into the flowing water, where mandarin fish and mandarin fish are fat.
Tags
Ingredients
Steps
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Remove the internal organs from a mandarin fish
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Cut off the tail, fins and body of the fish, sprinkle with pepper and cooking wine, add onions and ginger and marinate for 20 minutes to remove the fishy smell
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Pour away the soup from the pickled fish, stuff the onions and ginger into the fish belly, add a little soy sauce and a little salt, put it into a steamer and steam it over high heat for 10-15 minutes
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While steaming the fish, prepare shredded onions, ginger, chili peppers, and coriander
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After steaming the fish, pick out the onions and ginger from the belly
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Heat the wok and pour in appropriate amount of fried chives, ginger and chili
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Pour the fried onion and ginger shreds over the fish body, drizzle a little pepper oil, and sprinkle with minced coriander
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Finished product
