Steamed fish with ginger leaves in chili sauce(la jiang jiang ye zheng yu )

Steamed fish with ginger leaves in chili sauce

Introduction:

"When the farmers here sell fresh ginger, they always sell the whole plant with the leaves, so they use the tender ginger leaves as seasonings. The tender ginger leaves have a unique fragrance of fresh ginger, which is pungent and warm. Like coriander, the tender ginger leaves are generally used as flavoring products for cold dishes after being cut down. Today, it's good to steam fish with it."

Production steps:

Step 1: after the tilapia is cleaned up, make a few cuts on the fish.

Second step: apply a little Baijiu to the fish, add salt and ginger slices, and then marinate for half an hour.

Step 3: peel the garlic and cut it into pieces. Wash the ginger leaves and cut them into small pieces.

Step 4: heat the oil in the frying pan, add the garlic and stir up the fragrance.

Step 5: add some chili sauce to stir up the fragrance.

Step 6: stir fry ginger leaves evenly.

Step 7: add some soy sauce and chicken essence and stir well.

Step 8: put the salted fish on the plate.

Step 9: add fried ginger leaves on the fish.

Step 10: put it into the steamer and steam for 10 minutes. Then pour some hot oil on it and you can eat it.

Materials required:

Tilapia: one

Tender ginger leaf: 30g

Chili sauce: 30g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Baijiu: moderate amount

Chicken essence: appropriate amount

Note: the amount of chili sauce with personal preferences, ginger leaves to use tender ginger leaves. Tilapia can be replaced by other fish.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : La Jiang Jiang Ye Zheng Yu