When cooking, simply clean the thawed sea bass, cover it with scallion and ginger and steam for 10 minutes, take out the plate, pour out the excess water, pour over steamed fish sauce, put onion and ginger again, and pour 200 degrees of hot oil When the fragrance is stimulated, the steamed Kung Fu Sea Bass is ready.
The big silver carp is cultured in the ecological reservoir, and the belly of the fish is harvested manually. It is served with a combination of chopped pepper, seasoning and spicy oil, and packed in ultra-low temperature quick-frozen packaging. When cooking, you only need to place the thawed fish belly on a plate, evenly cover the seasoning package, and steam it on high heat for 8 minutes. The operation is simple and convenient.
Deep-sea fishing squid, fresh and frozen in boats, maximizing the locking of nutrients and water, fresh processing, only retaining the essence of squid tendrils, artificially thinly cut into sections, the meat is firm, fresh and clean, full of seafood, crisp and elastic. It is suitable for various cooking methods such as stir frying, barbecue, hot pot and so on.
This product is made of pulp-free tilapia slices as the main ingredient, served with sauerkraut buns, seasoning sauce, no conditioning, and it only needs to be simmered for 5 minutes to eat. It is rich in high-quality protein, minerals and other nutrients. It tastes delicious and sour. A traditional dish that goes well with meals.
Selected small-sized East China Sea yellow croaker, manually trimmed to remove bones, heads, and viscera, leaving only white and tender fish meat. It is suitable for various cooking methods such as frying, shabu-shabu, braised, and steamed, and the operation is very convenient. For common cooking, you can wash it after thawing, wrap it in the prepared batter, and fry it on high heat for 5 minutes.