Spicy fish with Douchi

Spicy fish with Douchi

Introduction:

Production steps:

Step 1: kill and wash grass carp

Step 2: cut into small pieces, put in the right amount of salt, cooking wine, onion and ginger, mix well and marinate.

Step 3: put the salted fish on the plate

Step 4: add Douchi, chopped chili, onion, ginger and garlic, chicken essence and pepper, steamed fish and soy sauce.

Step 5: put proper amount of water into the steamer to boil, then put in the bowl with fish pieces, cover the pan tightly, steam for 8 minutes, then take out, heat up the oil, and pour it on the fish pieces sprinkled with scallion.

Materials required:

Grass carp: About 700g

Black soybeans: right amount

Chopped pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

White pepper: moderate

Salt: right amount

Steamed fish soy sauce: right amount

Precautions: 1. The black film in the belly of fish must be cleaned to avoid fishy smell; 2. The juice in the marinated fish should not be mixed into the steaming bowl one by one; 3. When steaming the fish, the pot should be boiling water, and the steaming time should not be too long, otherwise the taste is not delicate enough. It is rich in nutrients, and also has a certain anti-aging value for the patients. 2. It is good for the diet of grass carp For depressed people, grass carp is tender but not greasy, which can be appetizer and tonic. Edible efficacy: grass carp is sweet in taste, warm in nature, non-toxic, and enters the liver and stomach channels; it has the functions of warming the stomach, calming down liver Yang, expelling wind, treating arthralgia, intercepting malaria, benefiting intestines and eyes; it is mainly used for asthenia, headache due to wind deficiency, hyperactivity of liver Yang, hypertension, headache and chronic malaria.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: slightly spicy