Homemade Hunan style roasted fish -- steamed roasted fish with chopped pepper(zi zhi hu nan feng wei huo bei yu duo jiao zheng huo bei yu )

Homemade Hunan style roasted fish -- steamed roasted fish with chopped pepper

Introduction:

"Baked fish is a specialty of Hunan. When I was a child, in my hometown, at any season of the year, adults would use a fishing net to hold some leftovers of lees and other homemade baits, and then use stones to sink the fishing net into the water. In a short time, some small fish will continue to throw themselves into the net. When the time is almost right, they will gently and quickly lift the net, and the small fish will jump around, but they have not yet figured out the situation and have been included in the bag. This method net to most are some diaozi, lengzi and other small fish. In the age of no refrigerator, people would think about how to keep these fresh and perishable fish? So the fire baked fish came into being. The fish is washed and put on the stove. It is dried by baking in the oven. The fish made by this method not only has a long storage time, but also has a little smell of fire, and its color is golden. When you want to eat, just take out a few, wash them, steam them and fry them. Among them, steaming is the most common way. Pour oil and salt, add red chopped pepper or chopped green pepper with Hunan characteristics, sprinkle a few pieces of Liuyang Douchi, steam them together when cooking in a bowl, then pour white vinegar and soy sauce out of the pot, and a bowl of fragrant steamed fish can be served. Small fish with fresh and tender meat are put on the plate in order, with the special flavor of fire baked, mixed with a little spicy, slightly sour, light fresh, very delicious. Nowadays, people living in the city seldom have the chance to make baked fish again, because they have refrigerators, and they don't have the huge firewood stoves or coal stoves they used to have. Many times, people are used to and rely on supermarkets to buy packaged semi-finished products. But I always feel that those are not home-made that flavor. When many traditional handmade home-made ways are gradually replaced by the fast-paced lifestyle and the resulting fast-food culture, they quietly disappear, taking away not only the natural and safe food, but also the local feelings and flavor engraved in the deep memory of the land and those years, and the simple and true human feelings hidden in the bones. Far away from home, eating the fire baked fish made by ourselves, although there is no smoky taste, it may also make people find a little taste of hometown

Production steps:

The first step: sardine remove the viscera, wash it and try to keep it intact. (other freshwater fish can also be used, because I can only buy Marine Fish temporarily, so I picked a smaller sardine).

Step 2: spread a layer of oil on the inner wall of the baking plate, and put the fish in the baking plate neatly. Do not overlap to avoid uneven heating.

Step 3: spread a layer of oil on the inner wall of the baking plate, and put the fish in the baking plate neatly. (do not overlap to avoid uneven heating) oven 200 ℃ for 20 minutes, the layer far away from the fire. Until the fish is completely dry, remove and let cool.

Step 4: put into a bowl, add chopped pepper, salt and oil, steam for 20 minutes until soft. Out of the pot, add white vinegar, soy sauce, sesame oil, mix and serve.

Materials required:

Sardine: 9

Chopped pepper: 2 teaspoons

Douchi: 8 pieces

Oil: a little

Salt: right amount

White vinegar: 2 teaspoons

Soy sauce: 2 teaspoons

Sesame oil: a few drops

Note: do not use too much firepower when baking in the oven to avoid scorching. Master the fire according to the characteristics of the oven, as long as it is completely dry and not scorched.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Zi Zhi Hu Nan Feng Wei Huo Bei Yu Duo Jiao Zheng Huo Bei Yu