Steamed fish with chopped pepper and black bean sauce

Steamed fish with chopped pepper and black bean sauce

Introduction:

"It's a dish that makes people drool when they smell it. It's also a dish that my family never tire of eating. My mother likes to eat crucian carp, said that crucian carp has a sweet taste. I don't like it very much, because there are too many spines in crucian carp, so I have to eat it very carefully, otherwise... You know. Son, no problem, as long as it's fish, I like it. He likes so much that he has grown into a little fat man

Production steps:

Step 1: clean the crucian carp, draw three knives on the front and back, which is more delicious. Marinate in cooking wine for 5 minutes.

Step 2: prepare onion, ginger and garlic

Step 3: two spoonfuls of Douchi and chopped peppers are packed in a big jar instead of taking photos. This is made from my mother's own chili peppers from her hometown in Hunan. This kind of pepper is not the same in Sichuan.

Step 4: 1 put a little salt on the fish first, not too much. Both Douchi and chopped pepper are salty. 2. Spread vegetable oil on the fish. I use corn oil and lettuce oil. It tastes like rapeseed oil. I don't like it.

Step 5: mince ginger and garlic, cut green onion into scallions, add chopped pepper, pepper (to the fishy), cooking wine, soy sauce, you can also add pepper powder, stir well.

Step 6: spread the seasoning on the fish. The best thing to eat is these condiments, so I put a little too much.

Step 7: Pepper cold oil pot, small fire slowly fried fragrance, hemp. Open the fire again, raise the oil temperature, do not like to eat pepper, pepper out of it.

Step 8: steam over boiling water for 8-10 minutes, serve and sprinkle with scallions.

Step 9: pour on the hot oil, "Chi" sound, the fragrance comes!! It's mouth watering·····

Materials required:

Crucian carp: two

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chopped peppers: 2 teaspoons

Douchi: two teaspoons

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Raw powder: appropriate amount

Vegetable oil: right amount

Zanthoxylum bungeanum: right amount

Note: 1, pepper must be cold oil pot, with a small fire slowly fried, in order to fry hemp flavor and fragrance. The fire is too big, only the fragrance. 2. Don't save the step of pouring hot oil. It can remove the fishy smell and release the fragrance of scallion. The technology of taking pictures is a little poor. I can't take pictures as beautiful as other gourmets, but the taste won't be bad······

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy