Stewed Jiangtuan fish
I wanted to be a proud guppy yesterday. But because of the problem of knife method, it is not very good. _ I hesitate. Do you want to pass it on one day? Pass it on. I made it myself anyway. Just be happy. Send it to everyone for entertainment.
Ingredients: paste balls, pickled ginger, Vitex negundo, Muslim mushrooms, celery leaves, steamed fish and soy sauce, salt, cooking wine and white pepper.
Practice steps:
Step 1: We remove the fish head and tail of Jiangtuan. Clean the belly of the fish. Cut a knife every 2 miles and cut it deeper. But don't cut it.
The second step is to remove the fishy smell with water, cooking wine, ginger slices and a little, and add some salt, which will be more delicious later.
The third step is to put pickled peppers. Stir fry with oil.
Step 4: Put ginger slices at the bottom of the plate. Put some rapeseed oil on the fish and set it up. Modeling. The fish head is in front.
Step five, Muslim mushrooms are rooted. Tear into thin strips. This radioactive pendulum removed from the fish head was originally intended to be used as peacock feathers, but it has no such effect after steaming.
Step 6, put the white pepper F into boiling water and steam it in a steamer for ten minutes.
Step 7, pour steamed fish and soy sauce on it and turn off the fire for five minutes.
Step 8, put green peppers and celery leaves. Not very smug, but cute. hahaha