Steamed Small Sea Fish in Sauce

Name: Steamed Small Sea Fish in Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Small sea fish; Some ginger; Some shallot; Some Cooked peanut oil; Some Soy sauce; Some Cooking Wine; Some salt

by A Apple Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In the refrigerator, there is still a packet of fish from the sea fishing from my mother-in-law neighbor last fall. At that time, all kinds of fish were divided into categories, and they were eaten according to their size and variety. Only one packet of large and small, a combination of three types of fish was left. Of these three kinds of fish, I only know one. Although I live by the sea, I know very little about fish. There are only so many names that can be called. I thought of several ways to make them, frying and deep-frying. Finally gave up. Finally, I finally got an idea, steamed, but not steamed, steamed with soybean paste.
When I was young, my grandmother often used sauce, green onions, and a little oil in a large pot of steamed buns or tortillas, steamed a pot of sauce, fragrant, and used it for glutinous food.
Use this method to steam fish? Husband shook his head, but I secretly liked my idea, branded a pot of fragrant tortillas, and waited for the fish to come out of the pot! "

Ingredients

Some Small Sea Fish
Some Ginger
Some Shallot
Some Cooked Peanut Oil
Some Soy Sauce
Some Cooking Wine
Some Salt

Steamed Small Sea Fish in Sauce

1. Remove the scales and dirt of the small sea fish.

2. Add an appropriate amount of cooking wine, a little salt, green onions, and ginger and pickle for half an hour to taste.

3. Then take a part of the green onion and cut into thin sections, and cut the ginger into thin strips.

4. Spread the small sea fish on the bottom of the plate.

5. Each one is smeared with soybean paste.

6. Sprinkle a layer of chopped green onion and shredded ginger.

7. Put another layer on it, and also smear it with soybean paste.

8. Sprinkle onion and ginger again.

9. Pour a spoonful of cooked peanut oil.

10. Boil the water in the pot until SAIC, and put it in the fish plate.

11. After the water is boiled, steam for about ten minutes and turn off the heat for about two minutes.

12. Take out the steamed fish.

13. Sprinkle with chopped green onion and serve.

Tips:
1. The fish can be steamed for longer to let the aroma of the sauce melt in.

2. Because Huangping sauce itself has a salty taste, you should put less salt when pickling fish.

3. The oil poured on the fish should be cooked oil, that is, boiled and cooled oil, so that it is fragrant.