Health effects
Ginger: reduce phlegm and relieve cough, dispel cold and relieve symptoms
Zanthoxylum bungeanum: remove dampness
Ingredients
Fish ( 1 ) | Onions ( 1 section ) |
Ginger ( 1 piece ) | Red pepper ( 1 piece ) |
Salt ( a little ) | Cooking wine ( 1 spoon ) |
Steamed fish with soy sauce ( 2 spoons ) | Edible oil ( 4 spoons ) |
Panthoxylum bungeanum ( 1 spoon ) |
Steamed fish Method
1. Wash the fish and chop the green onions into fine pieces.Shred the ginger into thin slices, and cut the spicy millet into thin strips.
2. Stuff a little green onion and ginger slices into the fish belly, add a little salt and cooking wine and marinate for five minutes.
3. After the water is boiled, add the fish, put some ginger slices on the steaming plate, and fish body Brush with a little peanut oil, cover the pot and steam over high heat for 10-15 minutes.
4. While steaming the fish, add cooking oil and a few peppercorns to the pot and boil the peppercorns Oil.
5. After steaming, take out and pour out the soup, put it into the fish plate, and evenly add shredded green onions.and shredded red pepper.
6. Drizzle with steamed fish soy sauce.
7. Finally, pour hot oil, hear the sizzling sound, and the aroma of green onions overflows.
8. Eat it while hot, the meat is fresh and tender, especially delicious!
Tips
To steam fish, you need to boil the water before adding the fish.Steam the larger fish for 15 minutes and the smaller fish for 10 minutes.
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