Steamed oyster with black bean sauce

Steamed oyster with black bean sauce

Introduction:

"Tanggu fish is tender, delicious, with few spines and easy to digest. It is suitable for stewing, baking or steaming. It is easy to make and affordable. Pond catfish, also known as Clarias fuscus, is rich in protein, minerals and other nutrients. It has the effects of Tonifying Qi, nourishing Yin, appetizing, lactating and urinating. It is especially suitable for people who are weak, deficient and malnourished. It is also a good tonic food for postpartum women. "

Production steps:

Step 1: cut the belly of the fish and clean it up. Cut the garlic into minced garlic. Mash the lobster sauce and shred the ginger (forget to put the ginger in and pat it together).

Step 2: put all the seasonings into the Tanghe pieces and mix well. Marinate for 10 minutes.

Step 3: boil water and steam for 5 minutes.

Materials required:

Tanghe: 1.5 kg

Douchi: right amount

Garlic: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Oil: right amount

Salt: right amount

Ginger: moderate

Chicken powder: right amount

Note: after slaughtering, remove the internal organs of the fish, soak them in hot water at about 90 ℃ for a while, scrape off the synovial fluid with hard objects, and then rinse them with clean water. Douchi should not be over cleaned, just a little water; Douchi itself is salty, so the amount of salt used for seasoning should be relatively reduced. If you don't pay attention to modeling (like the one I steamed, hee hee), mix the seasoning directly with the fish to marinate, so that the fish will taste better.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh