Steamed cured fish

Steamed cured fish

Introduction:

Production steps:

Step 1: put the cleaned preserved fish into water and cook for two or three minutes, then take out and set aside;

Step 2: heat the pan, add a little oil and put the cured fish in it;

Step 3: wait until the side is golden, then turn it over;

Step 4: fry both sides until golden yellow, then take out and stack them on the plate;

Step 5: pour Douchi sauce on the surface of fish;

Step 6: sprinkle some red pepper and garlic;

Step 7: steam for 20 minutes in SAIC's wok;

Step 8: this delicious steamed cured fish is finished.

Materials required:

Preserved fish: 250g

Douchi: right amount

Red pepper: right amount

Garlic: right amount

Oil: right amount

Note: before steaming, treat the fish first, boil it in water for five minutes to remove the salt; fry it again to make the surface scorch and taste more fragrant; when steaming, put your favorite seasoning on it.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: slightly spicy