Steamed Pork Belly with Sauce

Name: Steamed Pork Belly with Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g carp; 1.5 tablespoons Puning bean paste; 1 tablespoon Soy sauce; 0.5 tablespoon salt; a little ginger; 1 piece shallot; a little celery

by Yaya Yang Xiaochu

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It is best to make steamed vegetables in summer. It is convenient and quick, and can maintain the original flavor in the food. The advantage of carp belly is that the fish needle ratio is less, and it is relatively thick. The fish meat contains non-rich protein and the fish skin. Rich in collagen, it can fight aging and repair body cells and tissues. There are so many benefits of eating fish, the fish meat will be tender and smooth.

Ingredients

500g Carp
1.5 tablespoons Puning Bean Paste
1 tablespoon Soy Sauce
0.5 tablespoon Salt
a little Ginger
1 piece Shallot
a little Celery

Steamed Pork Belly with Sauce

1. Ingredients needed

2. Cut the fish belly into strips

3. Cut the fish belly into chunks

4. Add 1.5 scoops of Puning bean paste

5. Add 1 tablespoon of soy sauce

6. And 0.5 tablespoon of salt

7. Mix all the added seasonings and marinate for 10 minutes

8. Cut the ginger into shreds and place it on top of the fish

9. Put the water in a pot to boil, put the fish on the pot and steam for 12 minutes

10. When steaming for 12 minutes, place the seasoned dishes on the fish noodles, add 1 tablespoon of peanut oil at the end, close the lid, and steam for 1 minute, then the pan

11. The tender and slippery fish belly comes out of the pot

Tips:
This home-cooked dish, the seasoning sauce in fish, Puning bean paste is a special sauce of Chaoshan. Many Chaoshan dishes use bean paste. The unique flavor of bean paste. If it is missing, then some dishes will be made. It faded slightly. But if you can’t buy Puning bean paste, you can also use other brands of bean paste to steam the fish.