The method of steaming mouthfish

Health benefits

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

Ingredients

4 partial mouthed fish

Scallions in moderation

Moderate amount of ginger

Garlic in moderation

2 dried red chili peppers (small)

Moderate amount of oil

Moderate amount of cooking wine

Moderate amount of salt

Steamed fish and soy sauce in moderation

The method of steaming mouthfish

1. Scrape the scales, remove the internal organs, and wash the mouthfish clean

2. Make flower knives on both sides of the fish

3. Slice some scallions and ginger, and shred some of them

4. Peel and mince garlic

5. Cut dry red chili peppers into small pieces

6. Put chopped scallions and ginger slices on the skewered fish, add an appropriate amount of cooking wine and salt, spread well, and marinate for ten to twenty minutes

7. Boil the waterproof steamer and spread the pickled fish with scallions and ginger slices at the bottom of the plate

8. Put the marinated fish fillet on a plate and steam it over high heat in a steamer for ten minutes

9. After ten minutes, remove the fish from the plates in succession

10. Pour out excess water from steaming fish

11. Spread chopped scallions, ginger, garlic, and chili peppers over the fish, and drizzle with steamed fish soy sauce

12. Heat an appropriate amount of oil in the pot

13. Pour hot oil evenly on the fish

14. It can start now

15. Indeed, it is incredibly fresh and tender

Tips

1. The fish body flower knife can be well flavored, so don't be lazy.

If you're afraid of spiciness, you can skip the dry red chili.

3. There is no steamed fish soy sauce, so using light soy sauce and consuming oil is also good.

4. When marinating fish, salt was added, so there's no need to steam too much soy sauce for the fish. Don't be too salty, grab the freshness of the fish!

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