Steamed fish with black bean sauce(dou chi zheng yu kuai )

Steamed fish with black bean sauce

Introduction:

"Try to use different methods to make fish nuggets. That day, when I heated the remaining fish with microwave, I suddenly had an idea. How can I help the microwave oven to make the fish Nuggets taste dry? I tried it once. It's good. Let's share it. "

Production steps:

Step 1: clean the fish. I use the two pieces of meat on the back of the fish. They have few spines and thick meat. They taste beautiful.

Step 2: change the fish into pieces, add salt and sugar, salt should be a little more, sugar is just and taste, just a little bit.

Step 3: add two spoonfuls of cooking wine.

Step 4: a spoonful of steamed fish soy sauce, can add a little less soy sauce coloring, I did not add.

Step 5: Chop scallion and Douchi.

Step 6: mix well, add cooking oil and marinate in refrigerator. Three or five hours, or more.

Step 7: steam the salted fish into the cage.

Step 8: take out the steamed fish one by one with chopsticks, and replace it with a microwave cooker.

Step 9: microwave high fire for five minutes. Come out and serve with scallions.

Materials required:

Fish: right amount

Onion and ginger: right amount

Douchi: right amount

Cooking wine: moderate

Steamed fish oil: right amount

Salt: right amount

Sugar: right amount

Cooking oil: proper amount

Note: recently found that the perfect way to eat fish, as long as the division is good, can completely avoid the fish bones, fish ribs part of the thorn is very good to remove, fish back meat, cut into such pieces, it is easy to take out. No matter the old or the children, it's very convenient to eat. According to the taste, you can also add chili powder or other spices when marinating the fish, which are very delicious. The main function of microwave is to remove the water, make the fish dry and fragrant, and adjust the time according to the need.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dou Chi Zheng Yu Kuai