Steamed Bream with Black Bean Spicy Sauce
1.
Clean the bream and make a few strokes on the back of the fish;
2.
Spread the body of the fish with cooking wine and salt for 1 hour to taste;
3.
Slice ginger, chop garlic into minced, scallions and cut scallions into slices and one spoon each of chopped green onion, tempeh, and hot sauce (a spoon for eating);
4.
Heat the pan, pour the oil, add the minced garlic and sauté until fragrant;
5.
Stir in the hot sauce and stir well;
6.
Pour in tempeh, sugar and a little water chicken essence to taste, and cook for a while;
7.
Serve out into steamed fish material;
8.
Put ginger slices in the fish body, then put the steamed fish material evenly on the fish body, put on the green onion;
9.
Steam in the basket for 10 minutes, take out, pick out the green onions, and sprinkle with chopped green onions. (The steamed fish feed has oil, so there is no need to add oil)
Tips:
1. You can use more minced garlic, stir-fry over low heat to create a fragrance.
2. The oil has already been let off when frying the steamed fish, so there is no need to let it out.
3. There is no need to put steamed fish soy sauce.
