Steamed standing fish and mustard greens

1. According to personal preferences, you can choose fish species with thick meat to make this dish. This time, I will use standing fish for a weight of 2 people. First, remove the fish scales, head, and tail, and then cut out two whole fish slices. Put it aside.

2.1. Cut the white part of the scallion into shreds. 2. Cut ginger into shreds. 3. Cut the red chili into shreds. Put it aside. Tip: The more scallions and ginger there are, the better. It helps to eliminate the fishy smell when eating.

3. Chop: 1-2 carrots, scallion tails, a little coriander, 1-2 celery. Put it aside.

4. Chop: Fine scallions (can be replaced with regular scallions), 3 slices of garlic, and a small corner of ginger. 1 star anise and 1 cinnamon stick. Put it aside.

5. Concentrate 250-500 milliliters of chicken soup. Put it aside.

6. Edible oil 25-50 milliliters

7. 2.5 teaspoons each of dark soy sauce, soy sauce, and soy sauce paste. 25ml of Huadiao wine+1.5 teaspoons of fish sauce. Mix everything together and set it aside.

8. Take a boiling pot and add oil (Step 6). Add carrots and celery and stir fry until half cooked. (Step 3)

9. Add coriander and scallions (third step)

10. Add steps 4, 5, and 7 together, cover and cook for 1 hour. Open the lid 40 minutes later and collect the juice over high heat. Remember to taste the flavor.

11. After collecting the sauce, turn off the heat and remove it from the pot. Use a filter to isolate the sauce. Put it aside.

12. Take a boiling pot, add water, oil, and other water to heat it up, then add mustard greens. Before throwing it in, please cut the mustard greens into 2/3 pieces to decorate the bottom. After cooking, take it out and put it aside. The remaining water can be used to cook other things, this time I cooked Vietnamese rice flour. The taste is not so delicious. It is recommended to use Rice noodles. After cooking, take it out and put it aside.

13. Take a steamer, wait for the water to boil, and steam the fish slices in the steamer for 7 minutes. If you are afraid it will shrink together, please take a flat plate and steam it together on top of the fish meat. After cooking, take it out and put it aside.

14. Decoration: Four mustard greens are placed at the bottom. Then use a fork to roll the wrasse flour (or Rice noodles) into a ball and place it next to the kale. Add fish meat on top of the mustard greens. Add a small amount of ginger shreds, scallion shreds, a small amount of coriander leaves, and shredded red chili peppers.

15. Decoration

16. Decoration

17. Decoration

18. Decoration