Steamed fish sauce with Chinese sauce(zhong shi jiang liao qing zheng yu lu qing zheng huang jiao li )

Steamed fish sauce with Chinese sauce

Introduction:

"Huangjiaoli, also known as yellowfin porgy, has red wings. The meat is tender and suitable for fresh eating and salting. This fish is rich in protein, accounting for 21.1% of the nutrients, but the fat content is very low, accounting for only 1.31%. But it seems that I bought this kind of fish for the first time, but no matter what fish it is, there is only one result tonight - steamed!!! O(∩_ ∩) O ha ha ha ~ "

Production steps:

Step 1: prepare the materials for making steamed fish sauce according to the required amount, slice ginger and scallion, and wash licorice and star anise

Step 2: put all the materials into the pot, boil over high heat, and turn down the heat for 10 minutes

Step 3: filter out the ingredients and leave the sauce

Step 4: clean the fish by laparotomy

Step 5: put it into the steamer to cook (the cooking time depends on the size of the fish)

Step 6: take the green part from the bottom of the green onion and cut it into shreds. Take the green part from the green onion and cut it into shreds. Remove the seeds of the fresh pepper and cut it into shreds

Step 7: add chopped scallion and chili on the steamed fish, sprinkle with proper amount of homemade steamed fish sauce, and sprinkle with a little black pepper

Step 8: take a clean pot, pour in a proper amount of sesame oil and heat it. Pour the heated sesame oil directly on the fish and choke out the fragrance

Materials required:

Huangjiaoli: 1

Scallion (steamed fish sauce): 15g

Ginger (steamed fish sauce): 30g

Licorice (steamed fish sauce): 3G

Star anise (for steamed fish sauce): 3G

Water (for steamed fish sauce): 220g

Shredded shallot (for steamed fish): a little

Shredded scallion (for steamed fish): a little

Fresh shredded pepper (for steamed fish): a little

Soy sauce (steamed fish sauce): 75g

Delicious soy sauce (steamed fish sauce): 15g

Rock sugar (for steamed fish sauce): 20g

Coarse black pepper (for steamed fish): a little

Sesame oil (for steamed fish): appropriate amount

Note: 1. The key to steamed fish is that the ingredients must be fresh. If the fish is not fresh enough, take it to deep frying, braised, boiled and so on. Otherwise, the steamed fish must be inedible ~ ~ ~ 2. Sesame oil must be heated and immediately drenched on the fish, because black pepper, shredded pepper, and shredded onion can only be choked out when they are hot.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Zhong Shi Jiang Liao Qing Zheng Yu Lu Qing Zheng Huang Jiao Li