Kaiping fish with chili sauce(chi jiao kai ping yu jie ri yan ke hao xuan ze )

Kaiping fish with chili sauce

Introduction:

"Steamed fish is delicious, soft and tender, with less loss of nutrition. Seasoning with soy sauce and prickly ash can remove fishy smell. Steamed fish can be made into peacocks to open screen fish. The decoration is exquisite, and the festivity is eye-catching. It is absolutely a beautiful scenery on the dining table."

Production steps:

Materials required:

Bass: 1

Dried pepper: 1

Chaotianjiao: 2Ge

Scallion: right amount

Garlic: right amount

Ginger: right amount

Chinese prickly ash: 10

Steamed fish and soy sauce: 55 ml

Cooking wine: 15ml

Edible oil: 45 ml

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chi Jiao Kai Ping Yu Jie Ri Yan Ke Hao Xuan Ze