Steamed sea bass with beans(dou gu zheng lu yu )

Steamed sea bass with beans

Introduction:

"Recently, it seems that it's all dinner, birthday, marriage, and sometimes a rush. I'm really not used to it. I used to be very busy in the daytime, but I went out to play every day at night. I don't know when I would like to start. Suddenly I don't like what I liked before. I like to be quiet. Now I feel out of place in the party bar. My friends say it's hard to invite you now To be honest, I don't like it. I don't think it's OK for my friends to come out occasionally. The key people have to be right and have fun. It's not very popular nowadays. It's not important where to go. It's more important who to go with. Haha, I went to my friend's wedding ceremony yesterday. I had a table full of delicious food, but I didn't have enough to eat. When I came back, I was still hungry. Mr. Lou laughed at me You really can't help it. How can you lose your appetite when you eat at a table? I still feel comfortable at home. I asked Mr. Lou to go shopping early in the morning, and today I want to try a new dish - steamed sea bass with bean drum! When I went to the farmer's market to buy snacks and seasonings a few days ago, I bought some fresh bean drums and put them in the refrigerator. If I didn't eat them, it would be wasted. Douchi is a home seasoning It is suitable for fishy seasoning when cooking fish. The combination of perch and lobster sauce shows the unique strong flavor of soy sauce and ester. Perch is the most delicious, fat and tender, and is regarded as the treasure of fish. The meat is white, fat and tender, without thorns and fishiness, and children can eat it

Production steps:

Step 1: prepare the bass and bean drum sauce. I didn't expect that the fish I bought today is quite fat, and the fat on my stomach... Bean drum bottled is also available in supermarkets

Step 2: clean the blood of the bass to remove the blood stains, evenly spread an appropriate amount of salt on the fish and marinate it to taste... The people in the gill and viscera market helped

Step 3: wash the onion, ginger and garlic, cut the millet as small as possible, and cut the remaining two pieces of ginger into small pieces

Step 4: put the chopped ginger and garlic on the fish, and put the shredded ginger into the fish belly to remove the fishy smell

Step 5: finally, add bean sauce, chicken essence, oil consumption

Step 6: steam for about eight minutes

Step 7: steamed fish out of the pot

Step 8: add a little oil to the pan and saute with pepper

Step 9: then pour it into the steamed fish, sprinkle with the chopped scallions, and the delicious bean drum fish will be OK

Step 10: you must try. It's really delicious

Materials required:

Bass: one

Bean drum sauce: small half bowl

Scallion: 3G

Ginger: 5g

Garlic: 5g

Red pepper diced: according to their spicy degree

Oyster sauce: 1 teaspoon

Chicken essence: appropriate amount

Salt: right amount

Oil: a spoonful

Note: 1. The time of steaming depends on the size of the fish. Steamed for a long time, fish loose, time is not enough, raw, fishy, 8 minutes is the best time. 2. Storage: the bass is usually kept fresh at low temperature. After the viscera is removed and cleaned, the moisture of the skin is absorbed, wrapped with plastic film, and put into the refrigerator for freezing preservation. 3. I usually put a little salt on the body of steamed fish to make it taste better. 4. Choose and buy: the back of bass is gray, both sides and abdomen are silver gray, and there are black spots on the upper part of body side and dorsal fin, which decrease with age. When cooking perch, the viscera should be removed first, and then cleaned before cooking. 1. Perch is sweet in taste, flat in nature, and enters the liver, spleen and kidney meridians. It has the functions of invigorating spleen, tonifying Qi, benefiting kidney, and stabilizing fetus. Perch is rich in digestible protein, fat, vitamins and so on. It tastes sweet and warm. It has the functions of strengthening spleen and stomach, tonifying liver and kidney, relieving cough and resolving phlegm. It is suitable for people with chronic enteritis, chronic nephritis, habitual abortion, anemia, dizziness, pregnancy, edema and fetal restlessness. 2. Douchi is delicious with unique aroma, rich in protein, amino acids and other nutrients. As a home condiment, it is suitable for cooking fish. Douchi is also a traditional Chinese medicine, cold cold, fear of cold and fever, cold and heat headache, stuffy nose, sneezing, abdominal pain, vomiting and diarrhea are suitable to eat; chest diaphragm full of stuffy, irritable heart is suitable to eat. Taboo: 1. Those suffering from skin diseases should not eat perch. 2. Bass should not be eaten with butter, milk and Chinese medicine Schizonepeta.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Dou Gu Zheng Lu Yu