Steamed channel catfish with black bean sauce

Steamed channel catfish with black bean sauce

Introduction:

"During the long National Day holiday, many people eat a lot of fish and meat after a rest. Now it's hard to avoid some resistance to big fish and meat. However, today I'll introduce a dish -" steamed channel catfish with lobster sauce ", which will never disappoint my parents. Steamed fish has a long tradition in China. It is a very healthy and delicious way to steamed fish, which is worthy of praise. But I want to add a unique flavor to it - Douchi. Douchi is made of soybean or soybean as the main raw material, using the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain degree, salt, wine, drying and other methods can inhibit the enzyme activity and delay the fermentation process. Douchi is not only rich in nutrients, but also has a special aroma, which can increase appetite and promote absorption, so it is widely used in Chinese cooking. That is, Douchi can be mixed with sesame oil and other seasonings as a side dish, or it can be cooked with tofu, eggplant, taro, radish and other vegetables. Cantonese prefer to use Douchi as seasoning to cook Cantonese dishes, such as "spareribs with soy sauce", "mud carp with Douchi", etc. I personally like fish. There are many kinds of fish in Hubei. Today's dish is made of channel catfish from Qingjiang, a specialty of Hubei Province. Channel catfish has high nutritional value, delicious taste and few spines. Salty and fragrant Douchi is added to marinate the fish, and healthy steaming cooking method is adopted to make the fish fresh and tender with Douchi flavor, slightly spicy, less light and more delicious It's incomparable. The key point of this dish is to stir fry all the seasonings including Douchi, stimulate the flavor of the seasonings, cool them, and then marinate the fish. After this salting, the steamed fish will become your favorite, and the taste will stay fragrant after eating. "

Production steps:

Step 1: prepare all the small materials;

Step 2: lower the heat to cool the oil and add a little water. Add in the lobster sauce, ginger, garlic, red pepper and scallion;

Step 3: stir fry the fragrance together;

Step 4: stir fry and cool in a small bowl. Cut the channel catfish into small pieces;

Step 5: cool the seasoning, then put it into the channel catfish, add appropriate amount of salt and cooking wine;

Step 6: stir and marinate for 15 minutes;

Step 7: put the salted channel catfish into a small bowl;

Step 8: boil water and steam over high heat for 10 minutes;

Step 9: steam well, take it out and put in the shallot powder.

Materials required:

Channel catfish: 1

Douchi: right amount

Ginger: right amount

Red pepper: right amount

Shallot: moderate

Garlic: right amount

Cooking wine: moderate

Oil: right amount

Salt: right amount

Note: 1. Stir fry the lobster sauce, ginger, garlic, red pepper and scallion (remember not to add the green onion) together to make it smell more easily; remember that these seasonings are easy to paste, so stir fry on low heat and add some water to make it smell better; 2. Stir fry the seasonings into channel catfish after cooling Then add some salt and cooking wine to marinate for 10 minutes; if it's hot, the seasoning will destroy the taste of the fish; 3. Stack the marinated fish on the plate, boil the water, steam for 10 minutes, and then sprinkle some chopped green onion on the surface.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy