Recipe: Steamed mandarin fish

Home Cooking Recipe: Steamed mandarin fish

Notes:

The mandarin fish is the most delicious fish I have ever tasted. Tender, slippery without fishbone, the most suitable for the fishbone incompetent player like Yang Xiansen The mandarin fish that you bought back is about three or two pounds. You can eat it twice in half. Steaming is the most refreshing hoho

Ingredients:

Steps:

  1. After the cinnamon is washed, put it in a dish and put the sliced ​​ginger. Sprinkle a little salt.

  2. Boil a pot of boiling water, put a large fire into the mandarin fish, half of the fish can be turned off in about six minutes, simmer for two minutes. Do not open first.

  3. After the onion is cut into filaments and placed in water, it will curl automatically. Remove and use.

  4. Prepare a thick-bottomed milk pan, heat two tablespoons of oil, and heat it out.

  5. Quickly open the lid, sprinkle with chopped green onion, top with soy sauce, and top with hot oil. The green onion is overflowing. Then start the rice with good food.

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