How to make steamed fish with vermicelli

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you do it more smoothly, I will first introduce the method of cooking steamed fish with vermicelli.

1. Prepare the fish head (take the fish head out of the refrigerator and thaw it naturally for half an hour. I put it in a fresh place, so I just let it warm up for half an hour)

2. Soak the potato vermicelli and day lily in sufficient cold water for more than two hours.

3. Prepare the sauce (boiled water, a little vinegar, dark soy sauce, and a spoonful of sugar) and stir with chopsticks until all the sugar is dissolved.

4. Wash the soaked day lily and vermicelli and put them in a large bowl, first the day lily, then the vermicelli, and finally the fish head. Then pour the prepared sauce evenly on the fish, sprinkle with peeled garlic cloves, and finally pour a layer of oil on the fish.

5. Put enough water in the steamer, put the steamer in, then put the fish in and steam over high heat.

6. After the steamer starts to steam, turn the heat to medium or low and steam for half an hour. Turn the fish head and tail over halfway to make it easier to steam thoroughly. (Because it was my first time steaming, I didn't dare to use high heat for fear of drying up the water and not cooking the fish.) After steaming, take it out and serve. (To make the finished product look good, sprinkle some chopped green onions before serving, because I didn't have any at the time)

No matter what you do, you need to work hard to improve your skills, and the same is true for cooking.