Zhoushan people eat fish, and besides the traditional practices, they recommend some different kinds of fish dishes. You might as well try them at home, which may bring a brand-new feeling to your taste.

1 steamed meat pie with yellow croaker

raw materials: yellow croaker, chicken leg meat, pig foreleg meat and green vegetables.

seasoning: ginger, onion, soy sauce, cooking wine and sugar.

Practice: The meat patty is mixed with skinless chicken leg meat and pig foreleg meat in the best proportion, and the seasoning is added; Cover the croquette with large yellow croaker to enhance the flavor, then decorate it with vegetables, and steam it at 15℃.

comments: after careful tasting, the unique fresh flavor of large yellow croaker and the flavor of meat pie blend with each other. The meat pie is tender, smooth and palatable, and the delicious taste makes people appetite.

2 steamed eggplant with eel

raw materials: eel, long eggplant and garlic.

seasoning: salad oil, steamed fish and black bean oil.

practice: cut the eggplant into long strips, fry it in the oil pan and fish it into the plate; Garlic and steamed fish and soy sauce are poured on eggplant; Soak eel in warm water until soft, cut into pieces, put them on eggplant, and steam them together to serve.

comments: soft and delicious, full of flavor. The fat of eel

owl is forced out by the heat, and seeps

into the eggplant block, completely blind.

3 steamed edamame with catfish roe

raw materials: catfish roe, fresh edamame, pork and egg white.

seasoning: cooking wine, ginger and sugar.

practice: scrape off the fish scales and soak them; Fresh edamame is shelled and washed; Chop pork into minced meat, add cooking wine, salt and egg white and stir into minced meat; Spread the mixed minced pork on the bottom of the plate and press it flat; Then cut a few knives obliquely on the washed catfish, put them on the meat pie, pour some wine and put some sugar on the fish; Then put the edamame meat on the fish; After the water in the pot is boiled, steam it for about 2 minutes.

comments: salty and fragrant, appetizing. When steaming fish, cooking wine is generally used. In fact, try sprinkling some white wine, and the flavor is also good.

4 steamed yellow croaker with carved flowers

raw material: yellow croaker.

seasoning: a little shredded ginger, half a bottle of carved wine and salad oil.

practice: wash and soak the large yellow croaker for half a day, then pour out the water, pour in half a bottle of carved fish for half an hour, spread shredded ginger on the fish, and put a little oil on the fish to steam for 4 minutes.

comments: the large yellow croaker steamed with carved flowers is fragrant, full of meat and unique in flavor.