Tilapia, which may not be eaten by many people, is a kind of fish widely distributed in the south of China. In rural Guangdong, many people grew up eating this kind of fish. Its biggest feature is that it grows fast, the fish has no small thorns, and it is very convenient to eat, which can be eaten by both the elderly and children.

My family often eats tilapia, while other fish eat less. Because there are many small thorns, it is inconvenient to eat, and it is easy to get stuck in the throat if you are not careful, so tilapia has become the first choice fish in my family.

There are many ways to cook fish without food. What my family often does is stir-fry first and then stew. This method is simple, but it tastes great.

But today, I will teach you a new way to change your taste. This practice is called steaming preserved fish with mustard tuber. Delicious home cooking. I can eat 2-3 bowls of rice after finishing this dish.

If you like this home-cooked dish, you might as well collect it first. You can try it sometime.

Steamed fish brisket with pickled mustard tuber

Ingredients: tilapia, mustard tuber and peanut oil.

Seasoning: salt, soy sauce, oyster sauce, lobster sauce, ginger, onion and starch.

Detailed practice

1. Prepare a piece of fish. No big fish bones. You can save it for soup. After washing the fish, cut it into small pieces for later use. Don't cut the fish too big, or it will be difficult to cook.

2. Put the cut fish into a dish, then marinate it, add a little salt, a spoonful of soy sauce, an appropriate amount of oyster sauce, a handful of lobster sauce, a little ginger and onion, and finally pour in a packet of pickled mustard tuber, stir well, then add a spoonful of raw flour, and then pour in a little peanut oil, stir well, then marinate for 30 minutes to taste, and the pickling time will be longer.

3. It's time to pickle. Put the salted fish in a plate, which can be shallow, so that the fish can be cooked easily. After the fish is put into the dish, pour in mustard tuber and marinade, just pour a little marinade, because there will be water in the steaming process, and more sauce will steam out more water.

4. Boil the water in the pot, then put the prepared fish in, and steam on high fire for about 10- 12 minutes. Don't steam for too long, or the taste will be bad. When the time is up, you can open the lid and cook. After cooking, you can sprinkle a little chopped green onion with chopped green onion, but you can eat it directly without it. It has a strong fragrance and is very suitable for the next meal.

I am tofu, and I would like to share with you detailed home cooking recipes, Cantonese dishes, home cooking snacks and so on. If there are any shortcomings, please give me your advice! If you like, you might as well pay attention to it.