Materials

One fish, 2-3 green onions, 1 coriander, half a chili pepper, a little ginger, a little ginger, oil, soy sauce, sugar, a little chicken essence, a little oyster sauce, a little salt, a bowl of water, a little cornstarch, chili pepper

How to do it

1. Wash the killed Blessed Fish, especially the black film of the fish's belly, which should be clean, so that the mud taste. The first thing you need to do is to clean up the black membrane on the belly of the fish so that it doesn't have a muddy flavor. The two sides of the back of the fish oblique each three cuts. Rub a little salt on both sides of the fish and on the belly. Marinate for a few minutes, then pour off the blood and stuff the belly with green onions and ginger.

2. Heat a wok and rub the wok with two pieces of ginger. Then pour oil. Pat both sides of the fish with some dry cornstarch. Then put it in the pan and fry it on low heat for a few minutes on each side and then spatula it up.

3. In another empty bowl, put soy sauce, a pinch of salt, sugar, a little chicken essence or oyster sauce. Add a bowl of water and a little cornstarch Mix well and set aside.

4. Pour some oil into the pan, put the rest of the ginger and green onion into the pan and burst incense. Pour the above sauce into the boil after the pan-fried fish into the pot, pour a little wine, simmer over medium heat for about 15 minutes, simmering, both sides of the fish should be simmering through, so that the flavor. If the juice is too thick, to add a little water,

5. Finally, the shredded chili pepper, shredded ginger, the rest of the green onion are put into the pot and then simmer for 2 minutes, that is, a great success.

Steamed Eggs with Blessed Fish

Materials

Main Ingredients

Main Ingredients: Blessed Fish (1 fish, 1 catty), Eggs (3 eggs), Ginger (5 slices), Green Onion (1), Cilantro (1) Seasoning: Oil (3 tablespoons), Steamed Fish Soy Sauce (4 tablespoons), Sugar (1/4 tablespoon)

Methods

1. Beat 3 eggs into a bowl, use empty egg shells to hold 3 eggshells of cold boiled water poured into the bowl, stirring with chopsticks in one direction for 15 minutes.

2. Wash the fish, cut a slice across the back of the fish, and sprinkle 1/2 tablespoon salt all over the fish to marinate. Wash green onion, ginger and cilantro, cut green onion and cilantro into segments, and cut ginger into julienne strips.

3. Boil the water in the wok, stuff a little shredded ginger inside the belly of the fish, and steam the fish in the wok over high heat for 5 minutes.

Reunion Steamed Fukushou Fish

Materials

Fukushou Fish, Green Onion, Chili Pepper, Ginger, Garlic, Cilantro

Methods

1. Wash Fukushou Fish, take out the viscera, and make a cross cut on Fukushou Fish. 2. Wash Ginger and cut it into small pieces, and put it into the cut of the Fukushou Fish. 3. Put Fukushou Fish into a bowl. Add salt, monosodium glutamate (MSG), hu shu powder, cooking wine and marinate for 5 minutes, then put into the steamer and steam for 8 minutes; 4. Finally, cut the red pepper, ginger and green onion into julienne and sprinkle on the fish; 5. Inject a little oil into the pot and pour it on the fish when the oil is hot.