Delicious, very bright, very right flavour
With makings
| High-ranked imperial concubine fish | 1 |
| Green | 1 |
| Shallot | 2 |
| Ginger | 1 |
| Millet is hot | 2 |
| Green line any of several hot spice plants | 1 |
| Evaporate fish rouses oil | 50 grams |
| Salt | 5 grams |
| Edible oil | 30 grams |
The practice of fish of steamed high-ranked imperial concubine
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The fish washs high-ranked imperial concubine clean to had been cleared away, cut good mouth to go to the lavatory bloat tasty
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Very light blue of green Chinese onion cuts into shreds, ginger cuts into shreds, shallot is mincing, green line any of several hot spice plants is cut inclined piece, millet is hot cut inclined piece
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Piscine body is scattered equably lose lose salt to wipe, chili of Qing Gong of silk of green of Jiangsi of piscine abdomen and a place of strategic importance of piscine body cut, drench fish of 50 milliliter evaporate rouses the oily souse that wipe divide evenly half hours
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Boiler is burned, put the jade with good souse, begin conflagration evaporate 8 minutes small fire is frowsty a minute
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Take out the fish with good evaporate to give boiler, the Jiang Sicong silk that remain Qing Gongjiao is put on piscine body, scatter chopped green onion
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Heat having pot is oily, 30 milliliter or 40 milliliter are oily, heat is very fumy, drench on green ginger chili, it is good to drench evaporate fish rouses oil, can eat
