Steamed cured fish with Douchi

Steamed cured fish with Douchi

Introduction:

"It's always the main role of the Spring Festival Gala, especially the seafood table. In Jiaodong area, people eat fish in two ways: fresh fish is steamed or stewed in sauce or braised in brown sauce; less fresh fish is salted with sea water or sea salt and then dried in the sun. These are the most popular cooking methods. Cured fish is the name for the fish that is washed, salted and dried in the sun. It takes the slaughtered fish as the raw material, adding salt, spices and other seasonings, and then cured by natural or artificial drying. Cured fish plays an important role in the food culture of southern China. Most of the cured fish are made from fresh water fish such as crucian carp, grass carp and carp. It is the atmosphere and cultural personal feeling of Jiaodong region in the north for cured fish Jue is not as good as the south. This time, I first took two kinds of deep-sea fish from the northern coastal areas, deep-sea black fish and sea bass, and pickled them with the method of Southern salted fish. The effect is very good. It not only retains the fresh taste of the sea fish, but also absorbs the fragrance of various spices in the fish. The cooked salted fish tastes fresh, fragrant, crisp and tough, which is very suitable for an innovative seafood dish at the table of the Spring Festival. "

Production steps:

Materials required:

Deep sea black fish: 1

Sea Bass: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Hot pepper noodles: right amount

Large powder: appropriate amount

Pepper powder: right amount

Salt: right amount

Highly Baijiu: moderate

Douchi chili sauce: right amount

matters needing attention:

Production difficulty: God level

Process: steaming

Production time: several days

Taste: salty and fresh