Steamed Wild Sanjiao Dubao
by Cat's Private Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Turbot allows the seller to clean up the internal organs, wash them, and cut the body radioactively (this is easy to taste and convenient to eat)
2. Spread evenly on both sides with salt, white pepper and cooking wine and marinate for 15 minutes
3. Chopped Hangzhou pepper and millet pepper, and also chopped wild pepper
4. Sprinkle the chopped wild pepper evenly on the surface of the fish body, then pour some wild mountain pepper water, and slice the ginger. Take a slice of ginger out of each fish body.
5. Add appropriate amount of abalone juice and steam for 15-20 minutes in a steamer (the time mainly depends on the size of the fish, and the fish can be inserted smoothly with chopsticks to prove that it is cooked)
6. In the process of steaming fish, take care of the decorations. If it is too troublesome, you can do it. (Cucumber cuts 7 slices. Do not cut every knife except for the outer side. After cutting it, salt it for a while to soften Roll one by one to form a flower shape; for a rose, a tomato is peeled like an apple, and then rolled up to form a rose)
7. Take care of these, the fish is already steamed
8. Place the fish on the plate for later use
9. Fried pepper in the bottom of the pan
10. Scoop out the peppercorns
11. Add hang pepper and millet pepper, stir fry for a while
12. While the oil is hot, pour it directly on the fish
13. Tasty and simple steamed turbot with wild pepper and you're done
14. The meat is fresh and tender, salty and medium spicy
15. It tastes good and looks good
16. The radioactive flower knife is very convenient to eat
