By Descartes 574 Favorites 44346 Views

Calories

Carbohydrates

Fats

Protein

Calcium

Iron

Calories

1.8%

Protein

17.6%

*tips: Recommended Daily Intake for Chinese Residents

Steaming

Scallion Scent

<30 mins

Lower Calorie

Beginner

Ingredients: one stalk of rhubarb flower, green onion, ginger and garlic, half of a red chili, 1 tsp. salt, 1 tsp. white wine , steamed fish soy sauce 2 tsp, cooking oil 1 tbsp. Practice: 1, yellow croaker hit the fish scales, cut open the belly of the fish, the viscera, gills and fish belly of the black membrane removed, and then cleaned (won the lottery pro, small probability of events were I touched, this is actually a seeded yellow croaker, it is really rare, there are two years have not eaten a seeded large yellow croaker).

Expand?

Main ingredient 2 servings

1 yellowtail

Supplement

Small green onion

Ginger

Garlic

Half of a red bell pepper

Salt 1 tsp

White wine 1 tsp

Steamer soy bean sauce 2 tsp

Salad oil 1 tbsp

Step 1?

The yellow croaker is scaled, cut open the belly of the fish, remove the viscera, gills and the black membrane inside the belly of the fish, and then cleaned (jackpot pro, a small probability of events by me, this is actually a yellow croaker with seeds, really rare, there are two years have not eaten large yellow croaker with seeds)

Step 2?

Before the fish were hit with a diagonal knife on both sides of the fish body, scallions, ginger and chili pepper shredded, garlic chopped) and chili pepper julienne, minced garlic, evenly sprinkle salt and white wine on the fish, marinate for half an hour

Step 3?

Take a fish plate, spread a layer of green onion and ginger on the top, put the fish on it, and then evenly spread a layer of steamed fish soy sauce, and spread green onion and ginger on the front side of the fish body as well

Step 4?

Pot with water and bring to a boil over high heat, and then place the fish in the pot and steam it over medium-high heat for 15 Things:

The fish should be clean, fish scales should be removed, the fish belly viscera and black membrane, gills should be removed, so that the steamed fish taste good

The fish body on both sides should be hit the knife, so that it is easy to taste

The steamed fish to be tasty, it must be beforehand marinade, otherwise salty into the fish

Steamed fish, the bottom of the plate should be laid on the onion and ginger, so the back of the fish can also absorb the aroma of the The fish can also absorb the flavor of onion and ginger

Some people will steam fish out of a lot of water, the reason for one, not open the pot to steam fish, the pot of water boiled and then steamed fish, the fish body will be very dry

The last spoonful of oil is the key to this fish is delicious the finishing touch

The last spoonful of oil is the key to this fish is delicious

The last spoonful of oil is the key to this fish is delicious the finishing touch