When steaming large yellow croaker, do not directly steam it in the pot. Add this step to make the meat tender and not fishy.
[State Banquet Master•Steamed Large Yellow Croaker] Steamed fish with juice is the key, teach you the all-purpose recipe for juice, learn to eat everything fragrant & Sanshu comes to the plate
#Sanshu#Steamed large yellow croaker#seafood
Hello, everyone, I am the third uncle, an old Beijing uncle who is amused while cooking.
You must pay attention to cooking. The third uncle teaches you how to cook. He has no reservations about ancestral tricks.
Third Uncle Wu Jianli: Nicknamed "Xun Ye", as the third-generation heir of the "Hometown of Bacon" Chaigoubao, he served as the head chef in Yanshan Hotel and China Resources Hotel. He was the first person to be selected as a personal identity in the history of the Olympic Games. As a designated catering supplier, the black pepper sausage developed by the Beijing Olympics in 2008 became a hot product in athletes’ restaurants and was loved by athletes from all over the world. Later, it was invited by the London Olympics.
Bacon is the same as our Peking Opera. It has a history of 300 years. My family’s bacon has been passed down for generations. When it comes to my hands, I have to continue it. I can remove the whole pig’s head without leaving a single bone. It is still a pig’s head. Smoked out is not only delicious, but the traditional smoking method can also extend the preservation time of the meat. This is the charm of Chinese bacon.
Please look for the official channel, look for Sanshu! I will share the food with Master Kong and Chef Yan, chat with you, and pass on the traditional Chinese food culture more extensively.
Friends who like us, please subscribe to my channel, welcome to comment, leave a comment and like, and I am very willing to share food and exchange food with everyone!
shineimeishi.page.link/sanshu