Steamed Sunfish Steamed Sunfish tastes salty and umami, and the cooking time is less than 10 minutes. Traditional Chinese medicine believes that it has the effects of warming the stomach, neutralizing and calming liver yang, nourishing the intestines and improving eyesight.

Chinese name for steamed sunfish. Steaming preparation time: 10 minutes. Difficulty for beginners. Preparation method: 1. Remove the internal organs and gills from the fish, wash and drain the water. 2. Slice or shred the ginger and cut the green onion into sections. 3. Place the fish on a plate.

Add ginger slices to the fish body and belly. 4. Boil the water in the pot, place the steamed fish dish on the steaming rack, add rice wine, cover, and steam over high heat for 7 minutes. 5. Take out the steamed sunfish.

, remove the ginger slices, and pour out the steamed fish juice. 6. Place the green onions on the fish, pour hot soy sauce on it, and then pour an appropriate amount of hot cooking oil on the fish, and it is ready to serve. Dishes Features My family loves to eat fish.

, there are also many kinds of fish in the market, including river fish, sea fish, fresh, chilled, and frozen, each with its own taste.

Recently I discovered a very delicious fish with a very nice name, called sunfish. Sunfish is a freshwater fish native to North America. It is both an ornamental fish and an edible fish.

The fish meat is delicious and nutritious, making it a nutritious aquatic food.

Behind the gill cover of the sunfish, there is a small black dot called the soft membrane, which is a characteristic unique to the sunfish. Different species of sunfish have different colors and shapes of the membrane.

Most sunfish have outstanding colors, but the sunfish sold on the market appear to be more ordinary. Only when exposed to sunlight do these fishes emit sparkling light, making them colorful and very attractive.

The meat of sunfish is tender and has very few bones, so its original flavor can best be revealed when steamed.