A, black bean steamed pincer fish
Materials
Seasoning: salt, pepper, soy sauce, cooking wine, oyster sauce
Materials: pincer fish, black bean, green onion, ginger, garlic,
Practice
1, pincer fish dissected and cleaned, from the back of the knife cut into slices, but to keep the stomach part do not cut off.
2, pincer fish into the porcelain plate, put a little bit of salt, a few drops of cooking wine to fishy kneaded, fish belly also put a little bit of salt, marinate for 20 minutes.
3, edamame rinse to avoid over-salted, chopped
4, the garlic grinding into garlic paste, garlic flavor is stronger
5, the dish marinated fish inside the marinade water poured dry some, edamame, garlic, ginger mix well, and then spread the fish, drizzle a little peanut oil
6, soy sauce and oyster sauce take a small bowl of mixing standby
7, put into the pot of boiling water to steam for 10 minutes, fast and good time to put some chopped scallions. Put some chopped green onion on the steamer when it's almost ready.
8, and finally pour (6) can be.
Two: Steamed Striped Breamer with Black Bean Sauce
Ingredients
Striped Breamer 1 tail, 2 cloves of garlic, 1 small piece of ginger, 1/2 chili pepper, 1 green onion, 1 tbsp of black bean paste, salt, 1/5 cup of soy sauce for steaming, a little rice wine, and 1/5 of sesame oil
Methods
1: Slice the fish, cut the garlic into thin slices, slice the ginger into thin slices, cut the chili pepper into rings, and cut green onion into julienne strips.
2, salt the fish and put it on a plate, arrange the garlic, ginger, chili and drums.
3. Add fish sauce and rice wine to recipe 2 and steam the fish until it is done.
4, method 3 on the shredded green onions, another pot of sesame oil, until the oil is hot, pour back on the green onions can be.
Three, black beans and peppers steamed live fish
Materials
Live fish 1 about 750 grams, drums, 25 grams of red pepper, ginger, green onion 15 grams, 20 grams of cooking wine, salt, chicken essence 3 grams, monosodium glutamate (MSG) 2 grams of pepper 0.5 grams of sesame seed, 10 grams of sesame oil, 50 grams of lard.
Practice
1, the live fish slaughtered to remove scales, gills, gutted to remove viscera and black membrane, cleaned, from the abdomen to the lower forehead large open, pressed flat, both sides of the fish graved on the diagonal knife. Black beans, red pepper, scallions, ginger are cut.
2, the fish into the plate, sprinkled with refined salt, chicken essence, cooking wine slightly marinated in flavor.
3, the ginger, black beans, chili pepper, pepper, monosodium glutamate evenly sprinkled on the fish, drizzled with lard, into the steamer meat steamed and removed, sprinkled with minced green onions, drizzled with hot sesame oil rats that is.