Steamed Turbot with Black Mushrooms and Pork Shreds Recipe
Steamed Turbot with Black Mushrooms and Pork Shreds Recipes
Ingredients :
1 live
turbot, 600 g
75g pork
shoulder
3 dried
black mushrooms
spring
onions, shredded
chili
pepper, shredded
cooked oil
Marinade
1/3 tsp
sugar
1 tsp
cornflour
1 tsp
light soy sauce
1 tsp oil
Seasoning
soy sauce
for steamed fish
Method :
Soak dried black mushrooms in
water until soft.
Remove the stems and shred them.
Wash pork and shred it.
Marinate for a while.
Gut the turbot.
Wash and drain.
Arrange on a plate.
Add black mushrooms and pork
shreds.
Bring 1/2 wok of water to the
boil.
Steam turbot over high heat for 8
minutes.
Drain the liquid on the plate.
Put spring onion and chili over
the fish.
Pour cooked oil and soy sauce on
top.
Serve.
To keep a fish fresh, gut the fish but
do not wash it. Wrap it in cling wrap or put it in a zipper bag.
Refrigerate in the freezer right away. Put the fish back on the lower
shelf in the refrigerator the day before cooking, to allow sufficient
time to defrost.