Steamed eel (yellow stickleback)
Overview
This is what my mother made for me when I got home at 11 o'clock. The fish is wrapped in rice noodles, allowing the taste to fully penetrate into the fish. It is tender, soft, juicy, and has a hint of sourness. It can be paired with rice or wine, or it can be eaten alone in the yard by my mother to let her daughter replenish her health. It's all the taste of home, full of love. This is a quick and easy dish. From preparation to completion, it only takes a quarter of an hour for those with quick hands. Although this dish is simple, the fish is not overcooked, so it is very nutritious and has very few fish bones. It is suitable for the elderly and children. If you encounter wild ones, don’t eat them. Eating them directly is a supplement.
Tags
Ingredients
Steps
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Wash the fish and put it into a bowl, add 2 tablespoons of cooking wine to remove the fishy smell, then add an appropriate amount of salt, pepper, and chicken essence to enhance the flavor, then sprinkle an appropriate amount of shredded ginger and garlic slices, and stir evenly.
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Sprinkle in the rice noodles (steamed pork powder), and don't stir too much, because fish is no better than pork, and the rice noodles cannot be strongly adsorbed on the fish, so as to prevent the rice noodles from running to the bottom of the bowl along with the sauce.
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Put the marinated yellow spine fish into the steamer and steam over high heat for 10 minutes. After steaming, take it out, then add 2 tablespoons of vinegar (according to each family's taste, but I like more vinegar), heat an appropriate amount of oil in a wok and pour it on the fish. Finally sprinkle with chopped green onion or coriander. If you want it to be more fragrant, add a few drops of sesame oil.
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Finished product picture. After it was cooked, my mother asked me to eat 2 strips in a bowl.
