Xishan Wulan is a famous native product of Zengcheng and has always been famous both at home and abroad. Compared with other varieties of Wulan, it has the characteristics of thin skin, thick flesh, tender meat, moderate oil quality and aromatic taste. This time, it is a glutinous glutinous glutinous rice glutinous rice korea. It is a perfect match for steamed fish and steamed pork ribs.
Clean the squid and cut it
Prepare the right amount of black horns, ginger, garlic, chives
Pour the fish, black horns, ginger, garlic into the plate, add a little cornstarch, then mix well, cool into the pot, steam for 15 minutes on fire.
Steam for about 15 minutes, uncover the lid and poke the thicker meat with chopsticks.
Sprinkle with chives and pour the appropriate amount of soy sauce.
1. Steam for about 10-15 minutes (depending on the actual firepower), uncover the lid and poke the thicker meat with chopsticks. If it can be pokeed, it means that it is cooked. If the stamp is not clear, it will not be cooked. Cover the lid and continue to steam. Wulanjiao is available at the following address: https://item.taobao.com/item.htm?spm=a1z10.1-c.w4004-13398404533.12.1c8nHx&id=528230239194