#trust of Beauty# Chopped Pepper Wuchang Fish
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Chop chili peppers in the altar, squeeze dry water for later use; heat the pot to remove a small amount of base oil, pour in the fat and simmer on low heat, remove the oil residue after refining the lard, pour in the garlic, ginger, and big red pepper , Chop the chili, stir slowly, stir dry the moisture of the chopped chili, fry the aroma of the chopped chili, stir fry and set aside.
2. Use a knife to smash the ginger, put it into a bowl with the green onions, add an appropriate amount of beer, and vigorously remove the green onion and ginger juice for later use.
3. 1 bream, knock it out with a knife, scrape off the scales with the back of the knife, and then deduct the gills. After washing, break open the belly and remove the internal organs. Scrape off the black film inside the fish maw, the black film will taste bitter. Cut off the fish head, cut off the fins on both sides, cut off the back of the fish, connect the abdomen, remove the tail from the tail, remove the large bones of the fish from the tail, and trim the tail.
4. Place the fish body on the plate and pull it into an anchovy shape, then place the fish tail and head, drizzle in green onion ginger juice, beer, steamed fish soy sauce, sprinkle in appropriate amount of MSG and chicken essence, and spread evenly on a layer Chop chili (decide whether to add salt according to the saltiness of the chopped chili), and finally put ginger slices and shallots.
5. After the steamer is steamed, put it in the pot and cover the pot, and steam for 8 minutes on high heat. After 8 minutes, turn off the heat and take it out, pick up the ginger slices and green onion knots, and sprinkle with chopped green onions.
6. Finished picture
