Steamed Yangtze River larvae-You Are Foodie

By Regina
26

Steamed Yangtze River larvae

I believe many people have never heard of the Yangtze River larval fish, and so have I. When I saw this fish for the first time, I knew it tasted extremely delicious. It looked very clean with its slender body and silvery white scales. When I bought it, I hesitated for a long time. I bought a big one or two small ones. The big one was too big. It was estimated that it was about a kilo and a half. The meat was certainly not as tender as the small one. In the end, I bought two six or two heavy ones. After I bought them home, I steamed them. I always felt that only steaming could preserve their delicious original flavor.

Main Ingredients

Yangtze River larvae Two

Auxiliary Ingredients

oil appropriate amount
Scallion and ginger appropriate amount

Step 1 . Prepare the ingredients.

Step 2 . Cut the fish on both sides, pour an appropriate amount of cooking wine, and stuff onions and ginger into each fish.

Step 3 . Steam for ten minutes.

Step 4 . Out of the pot.

Step 5 . Pour out the fish soup from the plate.

Step 6 . Pour an appropriate amount of steamed fish and soy sauce, and then steam for five minutes.

Step 7 . At the same time, put a little oil in a clean frying pan and heat it.

Step 8 . Sprinkle shredded scallion and ginger on the steamed fish, pour hot oil on the shredded scallion and ginger, and you'll be done with a "Yila" sound!

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