Steamed hairtail with black bean sauce
Introduction:
Production steps:
Step 1: wash hairtail, cut into sections and wipe dry.
Step 2: mix with cooking wine, Douchi and soy sauce.
Step 3: green pepper, onion shred, small red pepper everything in half.
Step 4: put the hairtail on the plate, sprinkle with shredded ginger and steam it.
Step 5: add a small amount of water to soy sauce, soy sauce, sugar, chicken essence and pepper.
Step 6: steam the hairtail, pick up the shredded ginger and pour out the steamed juice.
Step 7: add a small amount of oil in the pot, add shredded green pepper, shredded scallion and little red pepper after heating.
Step 8: cook in the juice mixed in advance.
Step 9: pour the boiling juice over the fish.
Materials required:
Hairtail: 200g
Cooking wine: moderate
Green pepper: 1
Red pepper: 3
Ginger: right amount
Vegetable oil: right amount
Sugar: a little
Chicken essence: a little
Veteran: a little
Pepper: right amount
Scallion: right amount
Soy sauce: moderate
Douchi: right amount
Note: 1, any kind of fish, clean the black film in the belly of the fish. 2. Because Douchi and soy sauce contain salt, heavy flavor can be appropriately salted. 3. I live in the north, hairtail is frozen, steamed hairtail must taste better. 4. When the fish is steamed quickly, stir fry the juice, so as to ensure the temperature. It's not delicious when it's cold.
Production difficulty: ordinary
Process: steaming
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Chi Zhi Zheng Dai Yu
Steamed hairtail with black bean sauce
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