Steamed Huang Chang Fish

Overview

Fish is an indispensable dish on the Spring Festival table, which means having more than enough every year. The homophone of fish is "yu". Meaning: More than enough every year. Therefore, fish plays a supreme role in the New Year’s Eve dinner, which is especially suitable for family reunions.

Tags

• hot dishes
• home cooking
• chinese banquet
• huang changyu
• oil
• onions
• steamed fish with soy sauce
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients and prepare the internal organs of the fish.

   

2. 2 Process the ginger shreds, green onions, and pepper rings.

   

3. 3 Make 2 cuts on the fish body, stuff 2 shredded ginger into the gap, spread some shredded ginger on the fish surface, and stuff some shredded ginger into the belly.

   

4. 4 Put an appropriate amount of water into the pot. After the water boils, put the fish in and steam over high heat for 5 minutes.

   

5. 5 Take out the steamed fish, pour out the soup, and pour steamed fish soy sauce over it.

   

6. 6 Spread green onions on top.

   

7. 7 Pour oil into the pot and bring to a boil, then pour it on the surface of the fish