Steamed fish fillet with black pepper(mo jiao zheng yu pian )

Steamed fish fillet with black pepper

Introduction:

"Osmanthus fragrans is rich in protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin and so on. It has the medicinal effect of tonifying deficiency and tonifying spleen and stomach. Some friends don't like fish because of the fishy smell. They choose Mexican chopped peppers to add steamed fish, which not only removes the fishy smell, but also retains the fresh taste of the fish. Even friends who don't eat fish on weekdays enjoy it and praise it

Production steps:

Step 1: kill and clean Osmanthus fragrans

Step 2: slice the fish with a knife, and then place the head and bone at the bottom of the plate

Step 3: put the fish into a bowl, add appropriate amount of salt, chicken essence, raw meal and peanut oil (a little) and mix well

Step 4: wash ginger and cut into minced ginger, wash coriander and cut into sections, wash and dice red pepper and set aside

Step 5: put the mixed fish on a plate, sprinkle with Mexican lobster sauce, chopped pepper, minced ginger and pepper (a little)

Step 6: add to the steamer, cover and steam for about 12 minutes

Step 7: steam the fish and sprinkle with scallion, coriander and red pepper

Materials required:

Mandarin fish: 1

Chicken essence: appropriate amount

Peanut oil: right amount

Ginger powder: appropriate amount

Scallion: right amount

Small red pepper: right amount

Chopped pepper with Douchi: right amount

Raw powder: appropriate amount

Salt: right amount

Pepper: right amount

Coriander: moderate

Note: 1, steamed fish fire must be large, steaming time should be flexibly adjusted according to the size of the fish

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Mo Jiao Zheng Yu Pian