Steamed bream with spicy sauce(chi xiang la jiang zheng bian yu )

Steamed bream with spicy sauce

Introduction:

"The taste of steamed food is lighter, but my steamed fish today uses Sichuan Douchi and homemade chili sauce, so it becomes a Sichuan style steamed fish, which can taste both the delicious and spicy taste of steamed food. My son likes it very much and eats up all the fish tails for the first time."

Production steps:

Step 1: clean up the bream and scratch it on the back;

Step 2: wipe the fish with cooking wine and salt and place it for 1 hour;

Step 3: slice the ginger, chop the garlic into minced meat, cut the scallion into sections and a spoonful of scallion, Douchi and chili sauce (spoon for eating);

Step 4: heat the pan, pour in the oil and stir fry the garlic over low heat until fragrant;

Step 5: pour in the chili sauce and stir well;

Step 6: pour in Douchi, sugar and a little chicken essence to taste, and cook for a while;

Step 7: take out the steamed fish;

Step 8: put ginger slices into the fish body, then put the steamed fish ingredients on the fish body evenly, and put the scallions on it;

Step 9: steam for 10 minutes, take out, remove the scallion, sprinkle with scallion. (there is oil in the steamed fish feed, so there is no need to add oil.)

Materials required:

Bream: 1 500 g

Sichuan Douchi: 1 teaspoon

Homemade chili sauce: 1 teaspoon

Edible oil: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: 1, garlic can be more, stir fry with a small fire out flavor. 2. The oil has been put into the fried and steamed fish, so there is no need to put in the oil. 3. You don't need to put in steamed fish and soy sauce.

Production difficulty: ordinary

technology:

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Chi Xiang La Jiang Zheng Bian Yu