White mushrooms and squid soft, mixed with the crispness of the Arctic shellfish, plus a little fragrant cilantro and spicy hot rice – the white mushroom steamed squid will take you on a strange journey on the tip of your tongue...
The squid goes to the internal organs, kills the chicken with steamed fish oil, massages inside and outside for 3 minutes, then puts aside.
The white mushroom is cut into pieces, the Arctic shells are washed and the viscera is cut, and the millet is chopped.
White mushrooms are divided into two parts. According to the size of the fish belly, a small amount is added. After adding steamed fish oyster sauce, mix with chopped parsley and freshly prepared Arctic shellfish and millet.
Add more than one portion of white mushrooms and add some oil. Mix well with steamed fish oyster sauce, millet and coriander, and then prepare a few uncut cilantro.
Put small portions of white mushrooms and Arctic shells into the belly of the fish, the fish can stand upright and then place a large portion of white mushrooms around the fish.
After the water is boiled, put the fish in the steamer and steam for 10-15 minutes (depending on the size of the fish and the size of the stove).
The white mushroom in the belly of the fish does not need to be simmered, because the umami taste of the fish itself is enough! After the pan is out, the water in the plate can be drained, which is more beautiful. When you eat, you must eat squid, Arctic shellfish, white mushrooms, and a little bit of millet spicy and parsley in your mouth. When you chew together, you can feel the wonderful experience of mixing different ingredients in your mouth...