Steamed Fish with Tempeh and Dried Fragrant

Name: Steamed Fish with Tempeh and Dried Fragrant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Cured Fish; 3 pieces Xianggan; 1 Fluttershy Minced garlic; 2 tablespoons Spicy Black Bean Sauce; Some salt

by Scarlett WH

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In hot weather, I just want to cook in the easiest and fastest way. I chose steaming. Steamed vegetables have no oily smoke, less nutrient loss, and the taste is moist and sweet. It keeps the original flavor of the food to the greatest extent, without steaming and not fresh. , No steaming is not fragrant. In order to make it more flavorful, I put some spicy black bean sauce on the cured fish to give it more flavor. After 10 minutes, the dish is ready to be served. The fish also absorbs the aroma of various spices. The cooked cured fish tastes fresh, fragrant, crispy and tough; the dried fragrant absorbs the aroma of fish and pepper more. Taste, after steaming, this dish has become less irritated, it's really fragrant. "

Ingredients

1 piece Cured Fish
3 pieces Xianggan
1 Fluttershy Minced Garlic
2 tablespoons Spicy Black Bean Sauce
Some Salt

Steamed Fish with Tempeh and Dried Fragrant

1. Prepare the raw materials.

Steamed Fish with Tempeh and Dried Fragrant recipe

2. Cut the dried incense into thin slices and place them neatly on the bottom of the plate.

3. Sprinkle a little salt on the surface of the dried incense.

4. Cut the cured fish into pieces and place them neatly on the dried fragrant.

5. Sprinkle minced garlic and spicy black bean sauce on the cured fish cubes.

6. Put it in a pot of boiling water and steam on high heat for 10 minutes. Take out and sprinkle with chopped green onions.

7. Serve it.

Tips:
1. Cut the dried fragrant into thin slices and place them neatly on a plate, sprinkle a little salt for the bottom flavor.
2. You can fry the preserved fish if you like it. It's too hot, so you don't have to fry it if you want a lighter one.
3. The tempeh sauce contains oil, so there is no need to put oil separately in this dish.