[Su Cai] Steamed shad fish

2025-01-20 02:59:18 1155

Roasted with ginger and purple vinegar, the shad fish is held in a snow bowl for more than two feet. In the south, there is a peach blossom spring atmosphere, and its flavor surpasses that of water bass. "This is a poem by Song poet Su Dongpo describing shad fish. The catfish, also known as the "Shi Yu", "San Lai", and "San Li Yu", is on par with the pufferfish and swordfish. It is commonly referred to as the "Three Freshness of the Yangtze River", indicating its delicious taste. As we say, it has a strong fish flavor, haha. Shark fish is rich in nutrients, including unsaturated fatty acids, which can lower cholesterol and soften blood vessels. It is also particularly suitable for women to consume, really.

Details of ingredients

a shad1 piece of 600 grams
Ham50 grams
Fresh bamboo shoots50 grams
Winter mushrooms50 grams
Scallions50 grams
ginger50 grams
lard50 grams

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timeTen minutes

Steps to make [Su Cai] Steamed shad fish

1. One catfish, remove the belly and wash, do not remove the scales, marinate with salt for flavor.
2. Slice the winter mushrooms, fresh bamboo shoots, and ham neatly and place them on top of the fish. Place the sliced ginger underneath the fish, and insert some chopped ginger, bamboo shoots, and ham into the fish chamber.
3. Add water to the pot and bring it to a boil. Steam the fish over high heat for 10 minutes.
4. After steaming the fish, use lard to heat it up and bring the original juice from the plate to a boil. Season with pepper, scallions, garlic, and salt, and thicken with water and starch.
Just pour the prepared thick sauce over the fish.