Steamed sturgeon

Overview

Sturgeon is a treasure all over its body: long-term consumption of sturgeon meat has significant curative effects on chronic low back pain, stomach problems, hair loss, etc. The cartilage of sturgeon has anti-cancer effect; the gills of sturgeon have special effects of clearing away heat and detoxifying; the liver of sturgeon is mainly used to treat scabies. Sturgeon oil has special effects in treating burns; sturgeon nose can replenish deficiency and reduce Qi. Fish bladder contains 80% collagen and has significant effects on leucorrhea, malignant tumors, kidney deficiency, impotence, spermatorrhea, synovial sperm, hemoptysis, vomiting, intestinal bleeding and neurasthenia. Caviar has effects similar to sheep placenta, has beauty and fitness effects, and can drive away human parasites. Sturgeon also has beauty effects. Long-term consumption can eliminate spots and wrinkles, balance oil, make the complexion rosy, make the skin elastic, and eliminate acne. It is also the best biological raw material for the development of beauty cosmetics.

Tags

• hot dishes
• cooking wine
• onions
• steamed fish with soy sauce
• sturgeon
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 For a sturgeon, let the seller kill it, clean it at home, and use a brush to brush away the mucus on the surface.

   

2. 2 Make a few cuts on both sides of the fish body. Spread salt and cooking wine on the surface, stuff the fish belly with onion and ginger pieces and marinate for 15-20 minutes.

   

3. 3 Add water to a steamer and bring to a boil. Put the marinated fish into the steamer, steam over high heat for 6-8 minutes, and take it out. Spread a layer of shredded green onions on the surface of the steamed fish, and pour a few spoons of steamed fish soy sauce along the body of the fish.

   

4. 4 Finally, add vegetable oil to the oil pan, burn a few Sichuan peppercorns, burn the oil until it smokes, pour the Sichuan peppercorns along the fish body, and then it is ready to eat.