Steamed fish with soy sauce(huang dou jiang zheng yu )

Steamed fish with soy sauce

Introduction:

"Haitian soy sauce is delicious. I often hear Meng Fei say this advertisement on TV. I can't resist the temptation of grandfather Meng to try to buy a bottle. The usage of soybean paste on the Internet is generally used to dip vegetables, steamed bread, green onions and cucumbers in the north, while people in the south, especially in Guangdong, like to stir fry vegetables, steam fish and steam spareribs. It can not only remove the fishy smell, but also has a strong sauce flavor, which is very popular. "

Production steps:

Step 1: open the belly of the bass, remove the internal organs, scrape off the scales, cut the back of the bass (this step can be done by the fishmonger), apply salt and cooking wine on the body of the bass, marinate for about 10 minutes, fill the belly with chives and shredded ginger, put it on the plate, and then apply a layer of Haitian soy sauce.

Step 2: Boil the water in the pot, put on the fish plate, cover and steam for 10 minutes. Wash coriander and cut red pepper into shreds.

Step 3: steam the fish, sprinkle 2 teaspoons of hot oil on the surface, add red pepper and coriander on the surface for decoration.

Step 4: Step 4, out of the pot.

Materials required:

Bass: 1

Chives: 10g

Shredded ginger: 3 G

Coriander: 3 G

Red pepper: 1

Haitian soy sauce: 1 tbsp

Cooking wine: 1 teaspoon

Note: in the process of making, you should pay attention to buy fresh fish as far as possible, which can greatly reduce the time of salting and deodorization. In addition, you should put less salt when salting, because soybean sauce itself has salty taste.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Huang Dou Jiang Zheng Yu