Steamed fish with chopped pepper
Introduction:
"The two favorite dishes of Hunan cuisine outside are beef with skin in dry pan and steamed fish head with chopped pepper. Especially, the steamed fish head is very hot and sour! But I don't have such a big plate at home, so I can't steam that kind of taste, so I improved the fish head into fish pieces, which is also very delicious! "
Production steps:
Step 1: wash the fish belly and cut it into pieces. Add salt, cooking wine, a little soy sauce, ginger, Douchi and a small spoon of chili sauce. Mix well and marinate for 30 minutes
Step 2: spread a layer of chili sauce evenly on the marinated fish and steam for 20 minutes in a steamer
Step 3: take out the steamed fish from the pot (at this time, if there is more juice in the bowl, you can pour out part of it), chop the scallion green, sprinkle it on the fish, heat the oil in the pot, and pour it on the pot!
Materials required:
Fish belly: 500g
Chopped pepper: 200g
Douchi: 30g
Precautions: 1. It's best to use alkane fish belly for fish meat, and the others are OK. 2. If the water content is relatively large, it's better to pour out part of it. Don't be afraid of wasting it. Too much water will not taste good! 3. I use red pepper, 250g a bottle, almost used up at a time, hehe, because I like spicy roar~
Production difficulty: simple
Process: steaming
Production time: 10 minutes
Taste: medium spicy
Chinese PinYin : Duo Jiao Zheng Yu Kuai
Steamed fish with chopped pepper
Earl's biscuit -- the most simple biscuit for afternoon tea. Bo Jue Bing Gan Xia Wu Cha Zui Da De Pu Su Bing Gan
Qifeng Cupcake: a way for beginners to succeed. Qi Feng Zhi Bei Dan Gao Xin Shou Ye Neng Cheng Gong De Fang Fa
Coconut black rice fruit porridge. Ye Xiang Hei Mi Shui Guo Zhou
Stir fried Flammulina velutipes. Qiang Ban Jin Zhen Gu
Mashed potato with honey yam. Mi Zhi Shan Yao Tu Dou Ni
[85 ° C] Xiangnong cheese ball. Du Xiang Nong Qi Si Qiu
Think of me as lazy -- spicy and sour Wujiang fish. Jiu Dang Wo Tou Lan Ba Suan La Wu Jiang Yu