Derivation-stands for more possibilities

This attempt is not innovation. In Chaoshan cuisine, steamed fish with plum juice has strong local characteristics. Traditionally, salted plums are used for cooking, and mommy uses sweet plum juice to see if it can collide with different sparks.

material

Ingredients: perch1g;

Accessories: 5 pieces of fermented plums or salted plums, 20g of ginger, a few grams of chopped green onion, appropriate amount of blending oil, appropriate amount of soy sauce and 2 tablespoons of cooking wine.

Steamed fish with plum juice

1

The perch is sliced with a knife, and the fermented plums are chopped. Spread ginger, plum juice and cooking wine evenly on the fish for five to ten minutes.

2

Heat the water in the pot to boil, put the fish on the shelf, cover and steam for seven minutes (depending on the size of the fish). This time, Mommy will remove the bones and pieces of fish, which will take less time.

three

Look at the time, out of the pot. Spread the onion, heat the oil in the pot, scoop up the hot oil and pour it evenly on the fish, and finally pour the soy sauce.

four

Mami chooses fresh bass, and it is not recommended to buy chilled bass. Because the fermented plums are sweet and sour, they make the fish more delicious. Those who like fruit and vegetables can try it.