Steamed Fu Shou Fish

Fu Shou Fish is rich in protein and easy to be absorbed by the body. After steaming, the deliciousness of the fish is perfectly brought out.

Ingredients preparation

500 grams of Fushou fish, 10 grams each of shredded green onion and shredded ginger

A little each of ginger slices, green onion strips and red pepper shreds

Appropriate amounts of cooking wine, steamed fish soy sauce, and cooking oil

Cooking steps

1. Place the cleaned Fushou fish into a plate and add some ginger slices and green onions. strip.

2 Pour in a little cooking wine and marinate for a while to remove the fishy smell.

3 Put the Fushou fish into the steamer, cover and steam for about 8 minutes until cooked.

4 Uncover and take out the steamed lucky fish.

5. Remove the ginger slices and green onion strips from the Fushou fish.

6 Sprinkle with shredded green onion, ginger and red pepper.

7 Pour in steamed fish soy sauce.

8 Heat the pan with oil until it is 60% hot, then pour the oil on the Fushou fish.

Food related

Fruit fish is rich in protein and is easily absorbed by the body. Its amino acid content is also very high, which is good for promoting intellectual development, lowering cholesterol and blood viscosity, and preventing heart and brain disease. It has a significant effect on vascular diseases and is an ideal food for mental workers. Lucky fish is also helpful in maintaining cardiovascular function and promoting blood circulation.

Preparation Tips

Fu Shou fish paste has a strong fishy smell. You should add more ginger slices and cooking wine when pickling, and the pickling time can be appropriately longer.