Time: 4 days to 1 week
Tools:
mung beansDEBONE chicken wings
pot (I use stainless steel pot)
dish cloth or paper towel (to cover the pot yet still provide ventilation)
water
adapted from titi的懶人廚房
Time: for beginner, 10 minutes for each chicken wing deboned
Tools:
1 pair of scissors
your thumb and index finger
1 dish cloth (for wiping away scraps of meat left on your fingers)
gentleness and patience
- HOLD the drumstick.
- PRESS down with your thumb the meat at the tip of the drumstick (the thicker end without the joint) to expose the bone.
- With the scissors, gently CUT off tendons/meat/skin attached to the bone. NOW you want to be careful not to pierce the skin and poke any holes!!
- With all tendons detached, PULL the meat with your thumb and index finger all the way down to the joint.
- CUT off the bone and repeat steps 1-3. Be careful not to poke holes!
- PULL the meat all the way down to the joint. Trim away "stubborn" meat attached to the bones when necessary.
- Get live fish that you actually see it swimming right before your eyes. The fishmongers know the trick. Where I come from has a huge seafood culture and fish markets are like outdoor aquariums. Most likely, you will find tilapia. In L.A., you might even find carps. Cat fish is generally not a common steamed fish variety.
- Get small to medium fish, about 1 to 1 ½ pound. The meat tastes better with tender texture. For a big fish like a carp, often reaching more than three pounds, have the fishmongers cut it into pieces.
- Ask the fishmongers to clean it for you. Scaled. Gutted. Everything cleaned. Don't cut off the head and tail.
- If live fish is not a viable option, get the fish with the best eyes (popped out nicely with bright color) and flesh (which is firm to the touch). Get dirty with your hand, check for a bright red gill.
