Steamed golden pomfret with Laoganma Douchi & chopped pepper(lao gan ma dou chi duo jiao zheng jin chang )

Steamed golden pomfret with Laoganma Douchi & chopped pepper

Introduction:

"Method: first cut the fish belly, take out the viscera, remove the scales and wash it, then draw a few lines on the belly, evenly spread some salt on both sides of the hand, put on the plate and marinate for about 10 minutes, then spread the ingredients on the fish in turn, first spread the scallion, ginger, garlic, put some scallion and ginger in the fish belly, pour some cooking wine on the fish, and then spread the old Ganma style Douchi with a small spoon, pickled pepper is the best With scissors on the plate cut into a circle, so that the sauce in the pickled pepper can drop on the fish, and then steaming, about 20 minutes. Note: because the fish itself is delicious, there is no need to put MSG and chicken essence. There are old Ganma flavor Douchi and millet pickled pepper are salty, so salt should be put less when marinating. Laoganma itself has spicy oil, so it doesn't need oil. In addition, I use the whole green one of Xiaomi pickled peppers, which is also to make it look better, because Laoganma Douchi is dark. If not, maybe the red chopped pepper is also good. I'll try again next time! "

Production steps:

Materials required:

Golden pomfret: moderate

Scallion: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Cooking wine: moderate

Laoganma style Douchi: moderate amount

Pickled pepper ring: right amount

Salt: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Lao Gan Ma Dou Chi Duo Jiao Zheng Jin Chang