Steamed preserved fish with Douchi

Steamed preserved fish with Douchi

Introduction:

"For those who like to eat fish, I like to eat whatever fish is made. Every winter when it comes to marinating fish, I will marinate several grass carp, dry them for a few days, chop them into pieces and store them in the refrigerator freezer. When I want to eat, I will wash them and soak them for half an hour, or fry them, or steam them with Douchi, or cook them with some side dishes No matter how I do it, I like it very much. "

Production steps:

Step 1: prepare the raw materials, wash the cured fish, soak in water for 30 minutes, remove the excess salt, control the dry water, prepare the Douchi, wash the ginger, peel and shred, peel and shred the garlic, dry clean the radish, wash and shred the shallot, cut the dried pepper into sections;

Step 2: heat the pan, add a little oil, add shredded ginger, minced garlic, dry pepper and stir fry until fragrant;

Step 3: stir fry the lobster sauce over low heat;

Step 4: add dried radish and stir well;

Step 5: add the fish and stir well;

Step 6: add proper amount of fresh soy sauce to taste;

Step 7: put the fried lobster sauce into a large bowl, boil the water in the steamer, and steam for 20 minutes over medium high heat;

Step 8: turn off the fire, sprinkle with a little chopped chives, you can eat!

Materials required:

Preserved fish: half bowl

Dried radish: right amount

Douchi: right amount

Chopped chives: a little

Corn oil: right amount

Dried pepper: 3

Ginger: moderate

Garlic: right amount

Fresh soy sauce: right amount

Note: Douchi and preserved fish should have a salty taste, so this dish does not put a little salt, soy sauce is just a flavor, you can not put it.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy