Steamed fish with chopped pepper
The two favorite dishes of Hunan cuisine are beef with skin in a dry pot and steamed fish head with chopped peppers. Especially, the steamed fish head is very hot and sour! But I don't have such a big plate at home, so I can't steam that kind of taste, so I improved the fish head into fish pieces, which is also very delicious!1. It is best to use alkane fish brisket for fish meat, and others are OK2. If there is a lot of water in the steam, it's best to pour out some. Don't be afraid to waste it. Too much water won't taste good!3. I use a bottle of 250g to chop peppers, which will be almost used up at one time. Hey hey, because I like the hotter roar~
Step 1 . Wash and cut the belly of alkane fish into pieces. Add salt, cooking wine, a little soy sauce, ginger, lobster sauce, and a teaspoon of chili sauce. Mix well and marinate for 30 minutes
Step 2 . Spread a layer of hot sauce evenly on the cured fish, and steam it in a steamer over high heat for 20 minutes
Step 3 . Take the steamed fish pieces out of the pot (at this time, if there is more juice in the bowl, you can pour some out), cut up the green onion, sprinkle it on the fish pieces, heat the oil in the pot, and pour it on!
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