Steamed vegetables are the most common and favorite dishes in my family.

Like steamed fish and ribs, the attendance rate is the highest. Cook too much and you can start.

Every time I cook, I eat nothing left.

Speaking of steamed fish, if it is steamed pomfret, I like to eat fish belly best, because it is still very tender and smooth after steaming.

It's just that pomfret in the market here can sell fish head, fish tail, shark's fin and fish belly respectively. .......

So as long as it is steamed, I basically buy fish belly, which is tender and smooth enough!

material

Ingredients: 400g pomfret;

Accessories: appropriate amount of oil, salt, soy sauce, five cloves of garlic, several slices of ginger, two cloves of onion and two cloves of dried onion.

Steamed preserved mandarin fish

1

Clean the bought fish belly, and scrape off the black film in the fish belly with a knife.

2

After cleaning, put it on steamed vegetables, wipe the fish evenly with proper amount of salt, and marinate it with some rice wine for ten minutes.

three

Prepare some minced garlic, pat two dried onions flat and shred ginger.

four

Coat the minced spices on the fish belly.

five

Boil the right amount of water in the pot. After the water boils, put the fish belly on it and steam it for about fifteen minutes.

six

Shred the green onions.

seven

Heat it in a pot, and heat the right amount of oil.

eight

Take out the steamed fish, sprinkle with appropriate amount of soy sauce, spread shredded onion on the fish belly and sprinkle with boiling oil.

skill

1. Marinate the fish belly for about 10 minutes before steaming, but it doesn't need to be marinated for too long to avoid losing the umami flavor of the fish!

2. Steamed fish must be eaten hot, and the taste will be heavier when it is cold.