Steamed Diaozi Fish
1.
Diaozi fish are difficult to raise, and most of them are wild when bought in the market. Rinse in warm water and set aside.
2.
Materials are ready. Chopped pepper depends on personal preference, and the taste is not bad if you don't put it.
3.
Chopped green onion, garlic cloves, and small red peppers together, and shred the ginger. Chop green onion leaves and set aside.
4.
Add chopped pepper, a little monosodium glutamate, and peanut oil to the chopped seasoning and mix well. Nowadays, many people dare not consume MSG, but in fact, MSG is not necessary. MSG is originally made of food, and it is not harmful to use it properly.
5.
Prepare Huadiao wine and fish sauce.
6.
Put the dried fish on a plate and spread with ginger. Pour a little bit of Huadiao wine, and fish sauce, depending on the taste, you can also drop some light soy sauce.
7.
Spread the chili seasoning.
8.
After the water is boiled, put it in the pot and steam. Steam on high heat for 25 minutes.
9.
After steaming, turn off the heat, sprinkle the shallots, cover the pot, evaporate the onion flavor, and make it more fragrant.
Tips:
1. Diaozi fish is actually a "minnow", a wild fish in the Yangtze River Basin. It refers to a group of fish with slender body, many fine spines in the flesh, and fast-moving fish represented by the white minnow. The growth of Diaozi fish requires high water quality and is generally difficult to raise. The meat is delicious and tender, and the price is relatively expensive. Diaozi fish has more spines, so it is better to fry it when eating.
2. Dried Diaozi fish meat is firm, and you can steam it for half an hour if you like to eat softer ones.
