How to make steamed Naron

With the continuous improvement of life, our requirements for food are also getting higher and higher. We must not only eat nutritiously, but also eat safely and securely. My cooking is the safest and most reliable. Let me introduce to you a method of steamed Naron. Come and learn it quickly!

1. A Naron fish (it weighs about two pounds and can only be placed in the tank)

2.Cut off the shark fins and tail and clean them up.

3. Use a knife to cut the fish meat on both sides and remove the part with bones on the belly.

4. Use the two slices of fish meat and the fish bones and head to cook soup directly to avoid waste.

5. The fish meat is boneless and cut into large pieces (about three to four centimeters long).

6. Add a little salt and cooking wine to the fish bones and fish meat and marinate for fifteen minutes.

7. Cut the ginger slices, green onion shreds and red pepper shreds, and chop the green onion whites into small pieces.

8. Add a little cornstarch to the fish pieces and mix well.

9. Place the fish on a plate, put ginger slices on it, and steam it in a boiling steamer over high heat for five minutes.

10. Open the lid half a minute after turning off the heat, pick out the ginger slices, and pour the steamed fish sauce on it while it’s still hot.

11. Heat up a pan with oil, sauté scallion whites, pour the boiling scallion oil over the fish, top with a little red pepper and scallion shreds, and serve.

The steamed naan introduced above is rich in nutrition and the preparation method is not complicated. If you want to try it, hurry up and prepare the ingredients!