Steamed fish with chopped pepper

Steamed fish with chopped pepper

Introduction:

"The two favorite dishes of Hunan cuisine outside are beef with skin in dry pan and steamed fish head with chopped pepper. Especially, the steamed fish head is very hot and sour! But I don't have such a big plate at home, so I can't steam that kind of taste, so I improved the fish head into fish pieces, which is also very delicious! "

Production steps:

Step 1: wash the fish belly and cut it into pieces. Add salt, cooking wine, a little soy sauce, ginger, Douchi and a small spoon of chili sauce. Mix well and marinate for 30 minutes

Step 2: spread a layer of chili sauce evenly on the marinated fish and steam for 20 minutes in a steamer

Step 3: take out the steamed fish from the pot (at this time, if there is more juice in the bowl, you can pour out part of it), chop the scallion green, sprinkle it on the fish, heat the oil in the pot, and pour it on the pot!

Materials required:

Fish belly: 500g

Chopped pepper: 200g

Douchi: 30g

Precautions: 1. It's best to use alkane fish belly for fish meat, and the others are OK. 2. If the water content is relatively large, it's better to pour out part of it. Don't be afraid of wasting it. Too much water will not taste good! 3. I use red pepper, 250g a bottle, almost used up at a time, hehe, because I like spicy roar~

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: medium spicy