Steamed catfish with lobster sauce(yue cai dou chi zheng nian yu )

Steamed catfish with lobster sauce

Introduction:

"In Cantonese cuisine, although seafood is the protagonist, due to the rivers running through and the rich ponds, the river food is also very rich. Fresh water also accounts for a large proportion of Cantonese cuisine, such as shrimp, crab, fish, mussel and so on. Xijiang catfish is a kind of catfish in Xijiang River. We call it Xijiang catfish. It's gray and black, but it's not very good. However, it tastes fresh and sweet, fat and delicious. It's also a kind of valuable vegetable. Buy a Xijiang catfish, steamed with Douchi, add some delicious sauce, taste first-class, very delicious. Steamed fish I like my own soy sauce or head pumped soy sauce. It tastes fresher and sweeter, ha ha. "

Production steps:

Materials required:

Xijiang catfish: one

Ginger and scallion: right amount

Douchi: 50g

First soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Dou Chi Zheng Nian Yu