Materials: 250 grams of Wuchang fish, broccoli, astragalus, wolfberries, yam, lily of the valley, mushrooms, wolfberries, yam moderate.

Practice:

1, the fish cleaned abdomen cut flower knife, ingredients are cut and standby.

2, will be cut in the fish with cooking wine, green onions and ginger, parsley into the fish belly a little, and then in turn will be yam, broccoli, astragalus, goji berries, mushrooms, lily on the fish, sprinkle with monosodium glutamate.

3, open the pot after the fish into the steam for 3 minutes, steamed to 8 mature and then add a little cilantro, out of the pot before dripping soy sauce, sesame oil can be.

4, features: tender meat, nutritious.

Steamed Fish Practice 2

Materials: 6-7 taels of fresh sea fish (river fish), 6 small green onions, 2 tablespoons of Lee Kum Kee's Steamed Fish Soy Sauce, 2 tablespoons of oil.

Practice:

1, clean and wash the fish and put it on a plate, with 2 small green onions underneath the fish (to facilitate steam circulation), and make a cut along the backbone of the fish with a knife for the over-thickness of the fish or make several cuts on the fish.

2, the fish on the body of the appropriate amount of green onion, steam pot water boiling, the fish with the plate on the steam rack (steam drawer), cover the pot, steam over high heat for 7-8 minutes (depending on the size of the fish to determine the time).

3. Remove the steamed fish, discard the green onions and pour off the juice from the steamed fish, put a lot of green onions on the fish, heat 2 tablespoons of oil and pour it on the fish (you should be able to hear a snorting sound), then pour on the Lee Kum Kee Steamed Fish Soya Sauce, and then you can chopsticks with green onions and fish dipped in soy sauce to start eating.

Steamed fish practice three

Materials: fresh fish 1 tail, green onion 2 sticks, ginger 1 small piece, chili 1 strip, a little coriander, oyster sauce 1 and 1/2 tbsp, soy sauce 1 tbsp, a pinch of salt, sugar 1 tbsp, 1/2 tsp. chicken broth powder, 150 ㏄, cooking rice wine a little.

How to do:

1, take 1 branch of green onion cut long, another 1 branch of green onion julienne; ginger cut in half, half of the julienne, the other half of the slices; chili pepper seeded julienne; fresh fish, wash, set aside.

2, take a plate, the bottom of the plate spread on the bottom of the 1 half of the green onion, ginger slices, put on the 1 fresh fish, and then the rest of the green onion, ginger slices, spread on the fish, and finally drizzled with cooking rice wine, placed in a steamer for about 10 minutes, then take out the fish, pick off the green onion, ginger slices.

3. Bring all the seasonings to a boil and pour over the fish in recipe 2, then top with the green onion, ginger and chili pepper from recipe 1.

4: Heat a wok, add 2 tbsp of oil and bring to a boil, then pour over the fish in recipe 3.