Xinpai Steamed Vegetables Combined with Hunan and Hubei

Name: Xinpai Steamed Vegetables Combined with Hunan and Hubei
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties catfish; 100g Steamed Vegetable Noodles; 10g ginger; 2 tablespoons salt; 15g Vinegar; 15g Cooking Wine; Some Chicken Essence; Some pepper

by Tuo Tuo Ma

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Steamed vegetables are one of the representative dishes in Hubei cuisine. The traditional method is generally "three steams", that is, "steamed fish, steamed meat, and steamed vegetables". In traditional steamed dishes, the fish is usually grass carp, the meat is usually pork belly with skin, and the vegetables are usually pumpkin, peas, potatoes, taro, shredded white radish or chrysanthemum chrysanthemum. There are fewer varieties and single taste. In the new style of E cuisine, a lot of improvements have been made to steamed dishes. In addition to a wider selection of varieties, many other cuisine features have been added, such as chopped pepper and bacon from Hunan, red oil and pepper from Sichuan cuisine, and Chinese pepper. Seafood and guyou will bring the Jaw-style steamed vegetables to a higher level!

Today’s steamed catfish with chopped chili powder is a combination of Xiangpai chopped chili sauce and steamed E cuisine. The taste is salty, fresh, sour and spicy. It will definitely bring you an extraordinary feeling! "

Ingredients

2 catties Catfish
100g Steamed Vegetable Noodles
10g Ginger
2 tablespoons Salt
15g Vinegar
15g Cooking Wine
Some Chicken Essence
Some Pepper

Xinpai Steamed Vegetables Combined with Hunan and Hubei

1. Kill the catfish alive, remove the intestines and gills, divide it into four sections, apply a knife, wash and drain the water.

Xinpai Steamed Vegetables Combined with Hunan and Hubei recipe

2. Put the processed catfish in a large pot, add salt, cooking wine, ginger, vinegar, chicken essence, and pepper, mix well, marinate for 15-20 minutes, spread the steamed vegetable powder on the plate, and place the marinated fish on both sides Pat on steamed vegetable powder.

3. Place the powdered fish in a steamer covered with tin foil, and place it in a steamer that has been filled with water and steamed.

4. Cover the pot and steam on high heat for 20 minutes.

5. Mix 25 grams of chopped pepper sauce, 15 grams of vinegar, 100 grams of water, and 30 grams of oil, and boil in a pot, then add water and starch to thicken, and turn off the heat when the soup is thick.