Preparation of sauna apple fish

Health benefits

Apple: sobering up

Soy sauce: nourishes blood, protects teeth, and protects bones

Ingredients and materials

1 grouper

1 apple

1 tomato

Half a spoon of salt

Oil some

Appropriate amount of soy sauce

Two eggs

6 slices of ginger

A small handful of vegetables

Preparation of sauna apple fish

1. Separate the fish meat and bones, cut the fish meat into butterfly shaped fish slices, chop ginger, add a little salt and soy sauce, massage the fish meat, then add oil, massage again, add protein, massage again, and set aside.

2. The fish head and bone brisket are ready to be rolled with Congee water. The following is shredded ginger, not shredded ginger. The order of adding ginger, salt, oil and protein is the same as that in the first step. Then put two small spoonfuls of cornflour into this one and get it well.

3. Half a cup of rice and a stewing pan of water. Transfer the two-hour Congee water boiled in a tile pot to the gas stove and boil it with open fire. Put the prepared fish bones in the pot for 7 minutes, add tomato slices, and then add vegetables for 3-5 minutes.

4. Slice the apple and soak it in salt water for later use.

5. Bring the water to a boil in a steamer, spread the apples flat on the steamer, add the leftover egg yolks, and then spread the first prepared fish slices flat on the apples. Steam for 5-7 minutes.

Tips

1. The order of ginger, salt, oil, and protein should not be disorderly, and each ingredient should be lightly massaged before it becomes flavorful.

2. As fish bones are rolled with Congee water, they have more raw meal than fish meat, which can increase the smooth taste of Congee water.

3. After slicing the apple, it should be soaked in salt water so that the apple will not oxidize to a red color and the taste will be sweeter.

4. Bone brisket Congee water can replace green vegetables with scallions, which may be more fragrant, depending on personal preference.

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