Steamed and smoked fish with soy sauce and pepper(chi jiao zheng xun yu chao xia fan de nong jia cai )

Steamed and smoked fish with soy sauce and pepper

Introduction:

"There are a lot of wild fish in the river in my hometown. Every time my parents went fishing, they could eat several meals. They could also make a lot of smoked fish or cured fish, and then steamed them with sun dried peppers. This is a "delicacy" that every family especially likes. The method of steaming smoked fish is very simple, but the taste is delicious, full of unique aroma, not greasy, a little spicy, a little sweet, and a smell of homemade rice wine

Production steps:

Step 1: clean the smoked fish, soak it in clean water, change the knife into small pieces and lay it on the plate.

Step 2: soak the lobster sauce and dried chili ring in advance, slice ginger, chop green onion and smash garlic

Step 3: put the soaked dry pepper on the smoked fish and sprinkle in the slightly soaked Douchi.

Step 4: add scallion slices and garlic cloves, and mix in all seasonings evenly.

Step 5: put some water into the pressure cooker, set up the steaming rack, and put in the fish.

Step 6: start the functional steaming of beef and mutton.

Step 7: you can also steam it in a pot, boil the water and steam for about 15 minutes.

Materials required:

Smoked fish: 200g

Dried chili rings: a lot

Dried Douchi: right amount

Ginger slices: right amount

Garlic: right amount

Chives: right amount

Salt: 1 / 2 teaspoon

Cooking wine: 1 tbsp

Raw soy sauce: 1 tbsp

Rice wine: 1 tbsp

Sugar: 1 teaspoon

Cooked cooking oil: 1 tbsp

Note: heart phrase: 1: smoked fish should be cleaned and slightly soaked to remove impurities. 2: The amount of dried pepper can be more, because dried pepper is better than fish. 3: If you don't need to steam in a pressure cooker, you can steam in a steamer.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Chi Jiao Zheng Xun Yu Chao Xia Fan De Nong Jia Cai