How to steam fish and kale

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the methods of steaming fish and kale.

1. According to personal preference, you can choose fish with thick meat to make this dish. This time I chose the standing fish for 2 people. First, remove the scales, head and tail and then cut into two whole fillets. Set aside.

2.1 Chop: carrots, 1-2 scallions, a little coriander, 1-2 celery. Set aside.

3.21. Cut the white part of the green onion into strips. 2. Cut the ginger into shreds. 3. Cut the red pepper into shreds. Set aside. Tip: The more green onions and ginger, the better, as it will help to remove the fishy smell when eating.

4.12 Chop: chives (ordinary onions can be used instead), 3 slices of garlic, and a small corner of ginger. 1 star anise and 1 cinnamon stick. Set aside.

5.21 250-500 ml concentrated chicken soup. Set aside.

6.1 2.5 teaspoons each of dark soy sauce + soy sauce + soy sauce paste. 25 ml Huadiao wine + 1.5 teaspoons fish sauce. Mix all together and set aside.

7.2 Cooking oil 25-50 ml

8.1 Add coriander and green onion (step 3)

9.2 Take a cooking pot and add oil (step 6). Add carrots and celery and sauté until half cooked. (Third step)

10. Add ingredients from steps 4, 5, and 7, cover with lid and cook for 1 hour. Open the lid after 40 minutes and simmer over high heat until the sauce thickens. Remember to savor the flavors.

11. After the sauce is reduced, turn off the heat and leave the pot. Use a strainer to isolate the sauce. Set aside.

12. Take a cooking pot, add water and oil, and when the water is hot, add the kale. Please cut the kale into 2/3 before throwing it in and use it as a base for decoration. Once cooked, take out and set aside. The remaining water can be used to cook other things. This time I cooked Vietnamese rice noodles. The taste is not that good, it is recommended to use rice noodles. Once cooked, take out and set aside.

13. Take a steamer, wait for the water to boil, put the fish fillets into the pot and steam for 7 minutes. If you are worried that the fish will shrink, please put a flat plate on top of the fish and steam it together. Once cooked, take out and set aside.

14. Decoration: Place 4 pieces of kale at the bottom as a base. Then use a fork to roll the rice vermicelli into a ball and place it next to the kale. Then put the fish on top of the kale. Add a little shredded ginger, shredded green onion, a little coriander leaves, and shredded red pepper.

15. Decoration

16. Decoration

17. Decoration

18. Decoration

After reading the detailed methods of steaming standing fish and Chinese kale, do you have a clear idea of ​​how to make it? Then, please use your amateur practice to start actual combat. I believe that with your intelligence and talent, it won’t take you long to prepare this delicious dish.