Steamed shad is fresh and tender, with fewer fishbones. It is suitable for children to eat, with salty taste, tender fish, fresh flavor and mellow soup.

Steamed shad is a traditional dish in Jiangsu province, belonging to the Jiangsu cuisine. The fish is silvery white, fat, tender and delicious, refreshing but not greasy. When eating, if you dip it in Zhenjiang balsamic vinegar and Jiang Mo, it will have a special flavor. This dish is one of the three flavors in Jiangnan.

materials

main ingredients: shad

ingredients: ham, mushrooms, bamboo shoots and fat slices

seasonings: salt, monosodium glutamate, chicken powder, pepper, cooking wine, sugar, onion ginger slices, peanut oil, pepper and soup

1. shad.

2. blanch the fish in boiling water for 1 minute, put it on a plate, and put the ingredients on the fish.

3. steam the fish in a cage, take it out, remove the onion, ginger and pepper, and pour out the excess soup.

4. Season with the soup, then thicken it and pour it on the fish.