Steamed Wanyu Brisket with preserved mustard-You Are Foodie

By Elva
89

Steamed Wanyu Brisket with preserved mustard

Today, I wanted to eat steamed fish Brisket with pickled mustard. After I bought a fish brisket, I wanted to eat the fish head again, so I brought two more. I also wanted to eat the fish bladder, and I brought four more... Then, there was a lot... Then... All of them were eaten... Then... There was no more

Main Ingredients

Pickled mustard 1/2
Wan Fish Brisket a block

Auxiliary Ingredients

Olive oil appropriate amount
Steamed fish with soy sauce appropriate amount
ginger a block

☞ pickled mustard is salty, and soy sauce is salty, so no salt is needed.☞ some people like the steamed water, which is said to be fish juice and nutritious; I think it's fishy and earthy, so I'll pour it out. If I can't pour it out, I'll be free.☞ I only use shredded ginger to remove the fishiness (so I can put more in it). I don't have cooking wine and pickle. What I eat is fresh, so I must buy fresh fish. If I don't eat it for the time being, don't wash it first, put it in the refrigerator with the bag, and take it out when I cook it. Even so, don't take more than 12 hours.

Step 1 . The fish part is a little bloody, so it's not the picture above. Shred ginger and prepare pickles.

Step 2 . Wan fish should be cleaned first (the black film inside should be scraped off), washed and drained, and then laid on a plate. Then sprinkle shredded ginger and pickled mustard.

Step 3 . Boil the water, steam over high heat for 8 minutes, and turn off the fire. Without removing the lid, steam falsely for 5 minutes, take out and pour out the steamed water. Heat the oil in a nonstick pan, pour it directly on the fish after it is hot, and sprinkle some soy sauce before eating.

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