Steamed fish with Hubei flavor(hu bei feng wei zheng yu )

Steamed fish with Hubei flavor

Introduction:

"When I was at home in the past, it was an indispensable dish on the family table for every Chinese New Year and Festival... It's almost every household. "

Production steps:

Step 1: wash the black carp and marinate with shredded ginger for a while

Step 2: Sprinkle the steamed meat powder on the fish

Step 3: steam for 30 minutes

Step 4: take a small bowl of water, add soy sauce, oyster sauce, vinegar and starch, stir well, thicken with soy sauce

Step 5: put the seasoning in step 4 into the pot and bring to a boil until the paste starts

Step 6: pour the sauce over the steamed fish, sprinkle with scallion and finish

Materials required:

Black carp: 300g

Ginger: moderate

Steamed meat powder: right amount

Soy sauce: moderate

Starch: appropriate amount

Oyster sauce: right amount

Vinegar: right amount

Precautions: 1. Sprinkle the steamed meat flour evenly, not too thick, otherwise it is not easy to be cooked. 2. If it is self milled rice flour, put some salt in the sauce

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hu Bei Feng Wei Zheng Yu