Ingredients

Golden Mushroom 350g

Mushroom (dried) 3pcs

Scallion 2pcs

Ginger 1 small piece

Garlic 4cloves

Celery 1pc

Soy Sauce 20ml

Vinegar 10ml

Salt to taste

Pepper Noodle 0.5g

Chicken essence 1g

Starch 1 tsp

Sugar 5g

Cooking oil 40ml

Methods/Steps

Preparing Ingredients: Chinook salmon, dried shiitake mushrooms, ginger, green onion, garlic, celery.

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Peel and finely chop ginger and garlic; chop green onion into scallions; wash celery, remove leaves and finely chop.

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Soak dried shiitake mushrooms in warm water for 1 hour, wash and cut into small dices.

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Mix the gravy: In a bowl, add soy sauce, vinegar, sugar, salt, chicken essence, pepper, cornstarch, add 250 ml of water to dissolve, and mix well, set aside.

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In the cleaned Jinchang fish body about 2 centimeters apart diagonal knife cut, both sides of the same cut, will be ginger rice, salt smeared on the body of the fish, the fish belly inside, cut the cuts are smeared all the way through the knife mouth, marinate for 30 minutes.

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Put the marinated Jinchang fish into a pot of boiling water, separated from the water, covered with a lid, and steamed over high heat for about 7 minutes to cook.

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While steaming the fish, use another enclosure pot, put ginger, garlic, mushrooms and stir-fry together to taste, pour in the thickening sauce, boil, sprinkle in celery and cook until the juice, turn off the fire.

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Put the steamed fish out of the fish, the cooked mushroom sauce evenly poured all over the fish.

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Sprinkle in chopped green onion and enjoy.

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END

Note

Spread the salt on the kim cheong fish sparingly, and evenly and all over the inside.