Homemade Hunan-style Fire-roasted Fish-steamed Fire-roasted Fish with Chopped Pepper

Name: Homemade Hunan-style Fire-roasted Fish-steamed Fire-roasted Fish with Chopped Pepper
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 9 sardine; 2 tablespoons Chopped pepper; 8 pcs Tempeh; a little oil; Some salt; 2 tablespoons White vinegar; 2 tablespoons Soy sauce; A few drops sesame oil

by chinfeya

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Fire roasted fish is a specialty of Hunan. When I was young, in my hometown, at any season of the year, adults would use a fishing net to fill some homemade fishing bait such as distillers' grain leftovers in a fishing net, and then sink the fishing net into the water with stones. In a short while, some small fish will be caught in the net one after another. When the time is about the time, they lightly and quickly lift the net, the small fishes have not figured out the situation and have been put in the bag. Most of the nets caught by this method are small fishes such as diaozi and lunzi. In the age when there was no refrigerator, people would think how to preserve these fresh and perishable fish? Thus, fire roasted fish was produced. The fish is washed and placed on the stove to be dried at the oven temperature. The fish made by this method is not only stored for a long time, but also has a little bit of fire-smoked aroma, and the color is golden and golden. Just take out a few when you want to eat, and it is good to steam or fry them after washing. Among them, steaming is the most common. Pour oil and salt, put Hunan characteristic red chopped peppers or cut into small green peppers, and sprinkle a few Liuyang lobster sauces, steam them together when cooking rice in a bowl, and pour white vinegar and light soy sauce after cooking. , A bowl of fragrant steamed fire-roasted fish can be served. The fresh and tender fish are neatly placed on the plate, with a special aroma after roasting, mixed with a little spicy, slightly sour, and lightly fresh, which is very delicious. Nowadays, people living in cities rarely have the opportunity to make fire-roasted fish, because they have refrigerators, and because they don’t have the huge wood stoves or coal stoves that they used to be. Many times, people have become accustomed to and rely on supermarkets to buy packaged semi-finished products. But I always feel that those do not have the taste of home-made. When many traditional handmade home-making methods are gradually replaced by fast-paced lifestyles and the resulting fast-food culture, they disappear silently, taking away not only the natural and safe food, but also the part of it. The uniqueness of the land and those years, the nostalgia and the local flavor engraved deep in the memory, and the simple and sincere human touch hidden in the bones. Far away, eating the fire-roasted fish made by myself, although it doesn't smell like smoke, it might make people get back a bit of the taste of hometown! "

Ingredients

9 Sardine
2 tablespoons Chopped Pepper
8 pcs Tempeh
a little Oil
Some Salt
2 tablespoons White Vinegar
2 tablespoons Soy Sauce
A few drops Sesame Oil

Homemade Hunan-style Fire-roasted Fish-steamed Fire-roasted Fish with Chopped Pepper

1. The sardines are guts removed, washed, and kept as intact as possible. (You can use other small freshwater fish, because I can only buy marine fish for the time being, so I chose a relatively small sardine)

Homemade Hunan-style Fire-roasted Fish-steamed Fire-roasted Fish with Chopped Pepper recipe

2. Spread a layer of oil on the inner wall of the baking tray, and place the fish neatly on the baking tray. Do not overlap to avoid uneven heat.

3. Spread a layer of oil on the inner wall of the baking tray, and place the fish neatly on the baking tray. (Do not overlap to avoid uneven heat) The oven is at 200 degrees Celsius for twenty minutes, on the floor far away from the fire. Take out the fish until the water is completely dried and let cool.

4. Place in a bowl, add chopped pepper, salt and oil and steam for 20 minutes until soft and cooked. Out of the pot, add white vinegar, light soy sauce, and sesame oil, mix well and serve.

Tips:
Do not use too much firepower when baking in the oven to avoid scorching. Master the heat according to the characteristics of the oven, as long as it is completely dried and the moisture does not burn.