Fish with garlic and black bean sauce

Fish with garlic and black bean sauce

Introduction:

"Tongyu has thick and spinless meat, smooth skin, tender meat, fat and delicious taste. It has a small fishy smell, so it doesn't need ginger. It can be fishy and fresh with a few drops of rice vinegar."

Production steps:

Step 1: clean the fish, cut it into pieces from the back, but keep the stomach part not cut off.

Step 2: put the fish into the porcelain plate, put some raw powder, a little salt, a few drops of rice vinegar to remove the fishy smell, knead well, marinate for 20 minutes.

Step 3: rinse the soybean without saltiness and cut it into pieces

Step 4: grind the garlic into minced garlic to make the garlic taste stronger

Step 5: drain the pickled fish in the saucer, mix the lobster sauce, garlic and sugar, then spread them on the fish and drizzle with peanut oil

Step 6: steam for 15 minutes, and add some scallions when it's ready.

Step 7: cut the flower shape of xiaotangcai and cook it for decoration

Step 8: pour soy sauce.

Materials required:

Tong fish: 1

White vinegar: right amount

Scallion: right amount

Sugar: right amount

Garlic: right amount

Soy sauce: right amount

Douchi: right amount

Salt: right amount

Peanut oil: right amount

Note: Douchi mixed with sugar will be more fragrant

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh