Steamed mandarin fish is one of the traditional delicacies in China, which is highly respected for its fragrance and rich nutrition. The cooking method of steamed mandarin fish is simple and easy to learn, and a delicious fish dish can be made in just a few steps. Let's learn how to make a fragrant and delicious steamed mandarin fish!

Prepare ingredients

The materials needed to make steamed mandarin fish are very simple, mainly mandarin fish, ginger slices, onion segments, cooking wine, salt, monosodium glutamate, soy sauce, steamed fish soy sauce and so on. Among them, Siniperca chuatsi is the most critical ingredient, and fresh Siniperca chuatsi or grass carp is generally selected, weighing about 500 grams.

Treat mandarin fish

First, wash mandarin fish, remove viscera and scales, and then cut three knives on both sides of the fish. The incision should not be too deep, so as not to affect the taste of fish. Then, sprinkle some salt and cooking wine evenly on the fish, add a few slices of ginger and onion and let it marinate for a while.

French mixed fish soup

Put the pickled mandarin fish in a steamer, add appropriate amount of water, and steam on high fire for about 10 minute. The time should not be too long, so as not to affect the taste of fish. When steaming fish, you can put some steamed fish soy sauce at the bottom of the pot to let its fragrance penetrate into the fish and increase the taste.

special flavour

Take out the steamed mandarin fish, take out the ginger slices and onion segments in the pot, and then evenly pour some soy sauce and monosodium glutamate on the fish to make it tasty.

Take out the pot and put it on the plate.

Put the seasoned mandarin fish on a plate and sprinkle with some chopped green onion and coriander leaves to make it more delicious. After the steamed mandarin fish is made, it is full of fragrance, good color and fragrance, and makes people drool.