"Bud ginger purple vinegar hot anchovies, snow bowl to two feet. South of the peach blossom spring air in, this flavor is better than Brunswick and Perch." This is the Song poet Su Dongpo's poem describing shad. Yellowtail, also known as the time fish, three to three fish, and puffer fish, swordfish, known as the Yangtze River three fresh, it can be seen that it tastes fresh, according to our words, very fishy, huh. Yellowtail is rich in nutrients, rich in unsaturated fatty acids, can lower cholesterol and soften blood vessels, but also particularly suitable for women to eat, really oh. We have a saying here called "spring bream, autumn carp, summer Sanli", now is summer, just the time to eat Sanli fish, fat and sweet, treat this dish is good. (Collapse)

Ingredients

Main Ingredients

Shad

600g

Supplementary Ingredients

Ham

50g

Fresh Bamboo Shoots

50g

Mushrooms

50g

Scallions

50g

Ginger

50g

Lard

Moderate

Salt

Moderate

Pepper

Moderate

Starch

Moderate

Steps

1. anchovies a, remove the belly and wash, scales do not need to go, marinated in salt to taste.

2. Mushrooms, fresh bamboo shoots, ham slices, neatly yards in the fish, ginger slices pads under the fish, part of the chopped ginger, bamboo shoots, ham stuffed into the fish chamber.

3. Add water to the pot and bring to a boil, add the fish to the pot and steam vigorously for 10 minutes.

4. After the fish is steamed, start a pot with lard, add the original sauce from the plate into the pot and boil, add pepper, green onion, garlic, salt to taste, thicken with water starch.

5. Adjusted thick sauce poured on top of the fish on the line.

Tips

Because anchovy scales are rich in fat, and heat detoxification, and is not very hard, so cooking and processing without removing scales, in order to increase the flavor of the fish body.