Steamed fish head with black bean sauce

Steamed fish head with black bean sauce

Introduction:

Production steps:

Step 1: fish head to scale, clean. Cut it in half, remove the gills, scrape off the black film, and chop it into several pieces. (you can ask the boss to help you with this step when you buy)

Step 2: choose soft black lobster sauce, wash and chop, prepare garlic and ginger, mix well

Step 3: spread the fish head on the steamed fish dish, and spread the garlic and Douchi juice on the fish head respectively

Step 4: heat the pot with proper amount of water, put the steamed fish dish on the steaming rack, pour in proper amount of rice wine, and steam for about 8-10 minutes

Materials required:

Bighead carp: half

Ginger: right amount

Garlic: right amount

Douchi: right amount

Steamed fish soy sauce: right amount

Pepper: right amount

Oil: right amount

Salt: right amount

Note: people who like to eat fish head know that fish head taste is very light, and it is difficult to taste when steamed, so the seasoning can be stronger

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: medium spicy