Crispy meat anchovy originated in Zhongshan City, Guangdong Province, a tail of fish can weigh up to 5 kg, the meat is firm and crisp with toughness, suitable for cutting or sliced, the brisket position has the best taste, stir-fried, stewed, steamed, hot pot. Don't cook the whole fish, it will be impossible to eat. Most of the old Cantonese are very fond of crispy meat fish, and whenever the family dinner, you can always add this hard dish.
By Angiecharm
Crispy meat fish 350g
White pepper to taste
Two scoops of watercress paste
Ginger to taste
Steamed fish soy sauce two spoonfuls
One scoop of oil
1/4 scoop of cornstarch
1/4 scoop of sugar
One green onion
1, crispy meat anchovy buy fish head below the part with fish belly, the origin of the market here sells 27 yuan a catty. Have the fish stall owner cut not too thin slices. Rinse it off at home and use a paper towel to drain the surface water. Half shredded ginger and half sliced.
2: Pour corn starch, oil, sugar, white pepper, bean paste, steamed fish soy sauce, shredded ginger onto the fish.
3. Grasp well. Marinate for 10 minutes.
4: Plate and boil water in a steamer.
5: Bring water to a boil and steam on high heat for 8 minutes.
6: Reduce heat, add green onion and steam for 1 minute.
7. Out of the pot!
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