Steamed fish with yellow pepper(ba ni zheng fu huang duo jiao zheng bian yu jin que liang chi )

Steamed fish with yellow pepper

Introduction:

"In 1958, * *" just drink Changsha water, and eat wuchangyu "a good sentence, wuchangyu sound in China, famous five continents. Wuchangyu is the same brother of edge fish, but it grows in different soil and water. There are three kinds of edge fish: wild, semi wild and pond. The wild ones, born in the river, are real river delicacies. They are silvery white, small in size, but big in head and big in eyes. The pond raised ones are grayish black, and big in weight, but small in head and small in eyes. The so-called semi wild is to raise wild fish in cages in rivers. It has many spines, but it tastes delicious. It has a special sweet smell, and it is not fishy. Of course, the wild fish is the most precious, and its meat is very sweet. The edge fish is flat and can not be cooked as grass carp. It can only be cooked whole or in whole sections. The edge fish is sweet and delicious. It is especially suitable for steaming to get the original flavor. Common steaming methods are olive horn steaming, soy sauce steaming, some people only use tangerine peel steaming, steaming and then drenching with soy sauce. Be careful of the spines when eating fish. There are both the danger of bone spurs and the temptation of delicious food. For the enjoyment of taste buds, we have no choice but to be careful. "

Production steps:

Step 1: cut the green and red pepper into rings.

Step 2: chop the ginger, garlic and chopped yellow pepper separately and put them in the same bowl.

Step 3: add monosodium glutamate and salt, pour in the oil when it is 80% hot, mix and set aside.

Step 4: the fish is slaughtered, the viscera and gills are removed, and the fish is sliced at an interval of 5mm from the head to the tail. The head and tail are cut off, and the last two sections of the tail are also cut off. Wash the blood away with clean water.

Step 5: put the fish body into a semicircle, press the fish tail under the fish head, put the fish head in the middle, and put the last two sections of the fish tail on both sides of the fish body.

Step 6: spread the Yellow chopped pepper sauce on the fish evenly, as shown in the figure below, leaving the sharp part without pepper.

Step 7: pour the steamed fish and soy sauce into the middle space and steam for 8 minutes.

Step 8: Sprinkle scallion on the steamed fish, and put green and red pepper rings on the empty sharp part.

Materials required:

Edge fish: 450 grams

Chopped yellow pepper: 120g

Green pepper: one

Red pepper: one

Ginger: 5g

Garlic: 8g

Scallion: 2G

Steamed fish and soy sauce: 30g

Salt: 1.5g

MSG: 1g

Oil: 60g

Precautions: 1. After removing the internal organs of fish, use a knife to remove the black things in the belly and clean it. 2. When slicing fish, try to be as thick and thin as possible, and cut it to the belly, so that it looks good. 3. When we steamed fish in the hotel, we first put ginger slices and onion sticks, steamed them well, removed ginger slices and scallions, and poured out the sewage, so that the fishy smell and the local flavor could be well removed. After steaming for the second time, sprinkle with pepper and scallion, then sprinkle with oil. 4. Pay attention to safety when spilling oil, be careful to be splashed by hot oil. For the sake of safety, you can steam the oil together when steaming for the second time, and then eat it directly on the table. 5. Steamed fish and soy sauce is salty enough. Pay attention to the amount when adding salt.

Production difficulty: ordinary

Process: steaming

Length: 20 minutes

Taste: medium spicy

Chinese PinYin : Ba Ni Zheng Fu Huang Duo Jiao Zheng Bian Yu Jin Que Liang Chi