Steamed Spicy and Spicy Fish

Name: Steamed Spicy and Spicy Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g fish; 200g Cellar Fragrant Chilli; 500ml beer; 100g Cooking oil; 50g parsley; 10g shallot; 50g salt; 20 tablets Sliced ginger

by Open core bud valley

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Steamed jiaojiao fragrant spicy fish: the same steamed, different taste. It is fresh and sour, the meat jade is smooth and tender, and the soup is mellow and flavorful. Lightly pick the fish, and in an instant, the sense of smell stood up for it. Suck the tip of your tongue, oh: tusk tusk... the taste buds stand guard for it. When the fish is spread out under the gentle touch of the tip of the tongue, its fresh fragrance is sour and smooth and tender, like a thousand horses, and it will occupy the entire oral cavity in an instant. The juice is delicious. The mouth is fragrant. The aftertaste is endless. It is not an exaggeration to quote the ancient poem "Flying down the snow silently, and letting the chopsticks be empty" is not an exaggeration. No condiments and seasonings are added during the whole process. "

Ingredients

700g Fish
200g Cellar Fragrant Chilli
500ml Beer
100g Cooking Oil
50g Parsley
10g Shallot
50g Salt
20 tablets Sliced Ginger

Steamed Spicy and Spicy Fish

1. Steamed fish is fresh and tender, it must be live fish.

2. Clean up inside and out.

3. After changing the knife edge, apply salt, dry and wipe the salt evenly on the inside and outside, including the edge of the knife. According to personal preference, you can pull a knife on the back of the fish.

4. Insert ginger slices into each knife edge, put the rest in the fish maw and line up, and put 3-4 whole onions in the fish maw. After processing, pour beer or mineral water and marinate for 15-20 minutes and take it out.

5. Open the fire and steam for 6-10 minutes, 6 minutes if you like tender, 8 minutes for medium, 10 minutes is recommended for the elderly, children and patients.

6. Sprinkle with coriander. Sprinkle with shallots.

7. Stir-fry the chili with fragrant lees, add a little beer to a boil, and pour it on the coriander.

8. carry out.

Tips:
From the slaughter of live fish to steaming, it is recommended to complete it within 30 minutes. It is recommended to use blended oil, peanut oil and soybean oil for this dish. Don't worry about the salt being too heavy, most of the salt is already incorporated into the beer when it is soaked. The purpose of wiping the salt is to tighten the fish meat and to increase the flavor. It is recommended to put three chopsticks under the fish when steaming fish, and the steamed fish will be evenly heated and taste more delicious. No condiments are added during the whole process! What I cook with my heart is not a dish, but...!