Smoke-free Kitchen in Summer [steamed Ginger-scented Dried Fish]

Name: Smoke-free Kitchen in Summer [steamed Ginger-scented Dried Fish]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Dried fish; 1/2 a flower garlic; 2 pcs chili; 1 small piece ginger; Some Cooking Wine; Some Sugar; Some Thirteen incense; Some MSG

by Still good food

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is the other half of the air-dried fish that was used with the vegetable stir-fried air-dried fish last time. In addition to the stir-fried steamed fish, it also tastes good. Don't spend too much time, just put it on the rice and steam it to reconcile the taste. When the meal is ready, he can cook it out. In fact, there are many dishes that are simple and taste great. If you are busy, cooking some steamed vegetables can reduce the cooking time, my girl and boy. I can’t wait for a while when I’m hungry. If I don’t have time, I’ll cook the food. This can reduce the time for washing and frying vegetables, the little guy will not be angry, and the rice will be more fragrant. "

Ingredients

1/2 Dried Fish
1/2 a flower Garlic
2 pcs Chili
1 small piece Ginger
Some Cooking Wine
Some Sugar
Some Thirteen Incense
Some Msg

Smoke-free Kitchen in Summer [steamed Ginger-scented Dried Fish]

1. .Materials Air-dried fish, half a piece of ginger, 1 small piece of chili, 2 pieces of garlic, and a half flower. Seasoning: cooking wine appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of thirteen flavors, appropriate amount

Smoke-free Kitchen in Summer [steamed Ginger-scented Dried Fish] recipe

2. .Wash and cut the materials. .

3. Put the garlic and ginger into the bowl and put the fish into it. Know the size of one layer of fish, one layer of ginger, garlic and pepper.

4. .The fish head is placed on the top, the meat of the fish head is the thinnest and easy to taste.

5. . Take a bowl and pour 3 tablespoons of glutinous rice wine, and pour MSG and sugar.

6. .Pour in a little thirteen incense and stir evenly.

7. . Pour into the fish.

8. . Put it in an electric pot and steam for 8 minutes to get out of the pot

Tips:
Still talking

This dried fish is already very salty. I didn't add salt anymore. After the dried fish was cut, I had to take the water and soak it twice so as to reduce the saltiness. Ginger and garlic must be a bit fishy. The chili I put is relatively light. If you like the spicy one, you can use Chaotian chili or yellow chili.