Steamed Mandarin Fish

“Steam”is an ordinary cooking method which puts the seasoned ingredients in the skillet，and cooks over high heat or medium heat.We have Ganzheng，Qingzheng and Fenzheng.

Having two spellings of its characters，”Mandarin Fish”is a kind of high class fish among freshwater fishes，with less fish bone and fresh meat.Steaming can preserve the taste of mandarin fish.

Now let’s learn how to cook Steamed mandarin fish.

Recipe

Ingredients：

one mandarin fish（about 750g）

Seasoning：

30g vegetable oil，20g sausage，20g sliced bamboo shoots，5 champignons，10g shredded scallions，10g shredded ginger，20g hot peppers，10g sliced garlic，5g salt，5g sugar，20g cooking wine，10g soy sauce.

Directions：

Trim the fish clean，season with wine sauce，salt，sugar and soy sauce for 10 minutes.（cut a few lines on the fish for better absorbing）Clean bamboo shoots and champignons，slice them，put them on the fish evenly，steam for 10 minutes，and take out.

Shred sausage and hot peppers.Sprinkle shredded shallots，shredded gingers，sausage and hot peppers on the fish.

30g oil in the wok，heated，pour evenly on the fish.

qingquang

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