How to make Fushengyi Linglong Stuffed Fish with Milk

php Xiaobian Yuzi will introduce to you how to make Fu Sheng Yi Linglong Milk Stuffed Fish. This dish uses fish as the main ingredient and is paired with a special milk-stuffed sauce, which has a delicate and delicious taste. During the cooking process, the fish should be fresh and tender, the milk-stuffed sauce should be fragrant and delicious, and the heat should be properly controlled. Pay attention to details during the production process, cooking time and fire control are both important. Follow our steps and you can easily make delicious Fu Sheng Yi Ling Long Milk Stuffed Fish at home, which will wow your family and friends!

How to make Fu Sheng Yi Linglong Milk Stuffed Fish

Ingredients: You need carp king, oil, fresh milk, and seasoning packets.

Make the cheese sauce: Mix the sauce ingredients in a bowl, cover with water, melt and mix.

Prepare the fish: Wash the fish, dry it with kitchen paper, and make three cuts on both sides of the fish, not too deep. Then rub salt into the fish body and belly. Cut the ginger into shreds and slices, cut the green onion into sections, and cut the cucumber into shreds. Spread the ginger slices and green onion segments on the bottom of the plate, stuff the shredded ginger into the incision on the fish and inside the belly gills, then put a few cranberries in the fish belly, and finally stuff the cheese sauce into the fish belly.

Steamed fish: Place the fish on the plate and sprinkle a little wolfberry. Boil water. After the water boils, put the fish in the steamer. Control the first steaming time according to the size of the fish. 6 is enough. Then pour out the blood soup from the steamed fish plate, mix the milk, cheese sauce and a little salt, pour over the fish body, pour it into the plate, and steam until the fish is cooked. Check if the fish is done by piercing it with a toothpick.

Fried fish: After it is cooked, take it out of the pan and sprinkle some cucumber shreds for decoration.

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