Ingredients for Japanese steamed fish:

Ingredients: seven-star spotted chin (about 500g), hot pot tofu 1 box.

Accessories: 65,438 pieces of fragrant shavings, 65,438 pieces of kelp, 65,438 pieces of carrots and 65,438 pieces of chopped green onion.

Seasoning: Lin Wei 1 tbsp, Chai Yu soy sauce 2 tbsp.

Characteristics of Japanese steamed fish;

Edible: 1, weak digestion and absorption function, malnutrition. ?

2. The digestive function of children and the elderly is immature or aging. ?

3, lung fire, stomach heat, irritability, illness or after illness. Small words of health:? Japanese steamed fish, warm and mild, is most beneficial to children, the elderly and people in the course of disease or recovery. It can gradually provide nutrition, help absorption and improve physical condition. Anyone who has irritability, bad breath, body odor, sweat smell and stool smell is suitable for diluting abnormal smells and emotions.

Teach you how to cook Japanese steamed fish, and how to cook Japanese steamed fish is delicious.

1? Cut tofu into long strips. ?

?

2? The fish was chopped after dismounting.

3? Onions are obliquely cut into long segments; Cut kelp into 2 cm long. 4? Put all the ingredients and seasonings in a plate and add the broth 1? 1/2 cups, and steam in a steamer for about 12 minutes.