Steamed Pork Belly with Sauce

Name: Steamed Pork Belly with Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1.5 tablespoons Puning bean paste; 0.5 tablespoon salt; 500g Fish belly; 1 tablespoon Soy sauce; a little ginger; a little celery; 1 piece shallot

by Yaya Yang Xiaochu

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It is best to make steamed vegetables in summer. It is convenient and quick, and it can keep the original flavor in the food. The advantage of carp belly is that there are fewer needles and thicker fish. There are non-rich protein in fish meat, and fish. The skin is rich in collagen, which can fight aging of the body and repair the body's cell tissue. There are many benefits of eating fish. The fish meat that is made in this way is tender and smooth."

Ingredients

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

Steamed Pork Belly with Sauce

1. materials 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. Shred the ginger into 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 a spoonful of peanut oil at the end, close the lid, and steam for another minute, and it will be out of the pot.

11. Tender and creamy steamed fish with sauce fragrant 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 will use bean paste. The unique flavor of bean paste. If it is missing, then some dishes will be made. Will fade slightly. If you can’t buy Puning bean paste, you can also use other brands of bean paste to steam the fish.