Laoganma Steamed Golden Pomfret with Black Bean Sauce and Chopped Pepper
by ShowMe2010
Favorite
Difficulty
Easy
Time
20m
Serving
2
Method: First cut the belly of the fish, take out the internal organs, remove the scales and wash, make a few strokes on the belly, evenly spread salt on both sides of the hand, marinate in a plate for about 10 minutes, and then spread the ingredients on the fish in turn. Spread green onion, ginger, garlic slices, fill the fish maw with green onion and ginger slices, pour some cooking wine on the fish, and then spread the Laoganma flavored tempeh with a small spoon. The pickled peppers are best cut with scissors on the plate. Make a circle so that the juice in the pickled pepper can drip onto the fish, and then steam it in water, about 20 minutes.
Note: Because the fish itself is very delicious, there is no need to put MSG chicken essence. There are also Laoganma flavored tempeh and millet pickled peppers are both salty, so you should put less salt when pickling them. Lao Gan Ma itself has spicy oil, so there is no need for oil. In addition, I use the whole green millet pickled peppers. This is also to make it look better, because Lao Gan Ma tempeh is dark. If not, maybe the red chopped pepper is not bad, I will try again next time? ! "
Note: Because the fish itself is very delicious, there is no need to put MSG chicken essence. There are also Laoganma flavored tempeh and millet pickled peppers are both salty, so you should put less salt when pickling them. Lao Gan Ma itself has spicy oil, so there is no need for oil. In addition, I use the whole green millet pickled peppers. This is also to make it look better, because Lao Gan Ma tempeh is dark. If not, maybe the red chopped pepper is not bad, I will try again next time? ! "
