The Method of Steaming Braised Skin Fish with Cantonese style Preserved Meat and Soy Sauce

Health benefits

Preserved meat: protecting the nervous system

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Douchi: Clearing Heat

Ingredients

Half a kilogram of grilled fish

Moderate amount of cured meat

Moderate amount of ginger

Moderate amount of fermented soybeans

Two spoons of light soy sauce

A spoonful of wine

A spoonful of sugar

Half a spoonful of salt

The Method of Steaming Braised Skin Fish with Cantonese style Preserved Meat and Soy Sauce

1. The ingredients are as follows: wash the fish with salt and marinate with wine.

2. After the meat is fried with oil, add ginger and fermented black beans, stir fry slightly, and add soy sauce and sugar.

3. Drain water. Cover and simmer over medium and low heat for about three minutes.

4. Pour the juice onto the fish.

5. Steam over high heat in a pot for ten minutes

6. Place cilantro or scallions on top.

Tips

Braised fish is a type of sea fish that has a salty taste and does not require too much seasoning. Preserved meat also produces oil. No need to pour hot oil.

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