Ingredients: a shad.

Accessories: red pepper and yellow pepper.

Seasoning: salt, chicken essence, white pepper, 2 tbsps of cooking wine, 1 tbsps of light soy sauce, scallion 10g, 2 tbsps of vegetable oil, 2 tbsps of soy sauce, sugar 1 tbsps and 50ml of water.

Exercise:

1. Clean the slaughtered herring, gently cut a knife from the middle seam of the fish back to prevent the fish from peeling during steaming, evenly spread 2 tablespoons of cooking wine, a small amount of salt and a proper amount of white pepper on the fish, and marinate for about 10 minute.

2. During the curing process, green onions are cut into filaments, and red, yellow and five-color peppers are cut into strips.

3. Stuff half the shredded onion into the fish belly.

4. Cut the green onions into long sections and put them under the fish. Boil half a pot of water in advance, steam for about 7-8 minutes, and turn off the heat.

5. Put 2 tablespoons of steamed fish and soy sauce, 65,438+0 tablespoons of Lee Kum Kee soy sauce, 65,438+0 tablespoons of sugar, a small amount of white pepper, 50 ml of warm water, a small amount of salt and a proper amount of chicken essence into a small bowl and stir evenly until all the sugar melts.

6. Dump the boiled water in the steamed fish soaked in the plate. At this time, you can see that the fish skin is relatively complete.

7. Spread shredded onion and colored pepper strips on the fish in turn.

8. Heat the vegetable oil in the pot until it smokes. When hot oil is poured from the fish head to the fish tail, especially where there are shredded onions, a sizzling sound can be heard.

9. Finally, pour the sauce from the fish head to the fish tail.

Features: Steamed shad tastes delicious and timely, and retains its original flavor, which is very beautiful.

Efficacy: Eating steamed shad can nourish the stomach, strengthen the spleen, nourish and strengthen the body, which is very effective in improving physical weakness and can be used as a nourishing diet.