Steamed horsehead with black bean sauce(chi zhi zheng ma tou yu )

Steamed horsehead with black bean sauce

Introduction:

"Horsehead fish, also known as Japanese Jiaji, Fangtou fish, red horsehead. Because the head is square, the body is flat, the back is slightly raised, the head is large and high, the mouth is small, and the lateral line is developed, which is somewhat like a horse's head, so we call it a horse's head fish here. Horsehead fish live in the deep sea, so the fish they buy are basically refrigerated. The meat of this fish is tender and delicious. However, it has a strong fishy smell. Steamed or not so good. If it is braised in soy sauce, the meat is easy to rot. it's better to use it for barbecue or steaming with soy sauce, so that you can enjoy its delicate texture. "

Production steps:

Materials required:

Horsehead fish: 500g

Douchi: 30g

Ginger and scallion: right amount

Soy sauce: moderate

Old style: moderate

Peanut oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chi Zhi Zheng Ma Tou Yu