One, the bean paste roasted sea bass

Materials: sea bass, salt, ginger, green onions, bean paste, cooking wine, soy sauce

Practice

1, sea bass gutted and cleaned, in the body of the fish on each side of the cut a few cuts, salted with salt.

2. Heat the oil in a pan and fry the bass on both sides until golden brown.

3, the pan and a small amount of oil, the next ginger and white onion, soybean paste fried incense.

4, then add the sea bass, turn the sea bass so that both sides of the sea bass sticky bean paste.

5, pour in the appropriate amount of cooking wine, soy sauce, put in the appropriate amount of water and scallions, cook until the juice can be.

Two, bean paste roasted pork ribs

Materials: small pork ribs, 1 small green onion, 1 slice of ginger, 1 tbsp Laogama bean paste, 1 tbsp sweet noodle sauce, 1 tbsp Pixian black bean paste, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp oil, 1 tbsp cornstarch, salt and stock in moderation, moderate vinegar

Practice

1. Put all the seasoning ingredients (except sugar, cornstarch, broth and vinegar) in a large bowl, mix well, put baby back ribs, mix well and put in the refrigerator for more than 8 hours (overnight is best).

2. To steam the meat, add the sugar, cornstarch, vinegar and enough water or stock to cover the meat.

3. Put a large amount of water in a steamer, bring it to a boil, add the bowl containing the meat, and steam over high heat for 1 hour and 45 minutes to 2 hours, or until the ribs fall off the bone.

Special Tips:

1. The amount of ribs can be determined by the size of the steamer and bowl. Those who like spicy can put more bean paste. Because of the addition of stock, add more salt and dark soy sauce. To ensure the color, add stock or water, and if the overall color becomes too light, add dark soy sauce moderately.

2, vinegar just two or three drops, go to the fishy flavor. Spare ribs should be very small pieces, not larger than an inch, or it is not easy to cook. Steamer water to put enough, otherwise it is easy to burn the paste. Remember to check a few times in the middle, not enough water can add some hot water. Steam when the fire should be big.

3. Adding starch can make the meat more tender, the soup will also become thicker, and the pot is more beautiful.

4. The rest of the soup can actually be held in a container and frozen, and the next time you make it, add some salt, soy sauce and bean paste, etc. as appropriate.

Three, bean paste with mushrooms

Materials: 20 mushrooms, 1 tablespoon of bean paste, garlic

Practice

1. First, soak the mushrooms in cool water.

2. Then, boil a pot of hot water.

3, pour the mushrooms inside the hot water and cook for 10 minutes.

4: When the mushrooms are soft, you can lift them up.

5: Then put the mushrooms in a bowl.

6, add a little soy sauce, a little vinegar, garlic chopped into garlic, add together.

7, finally add a tablespoon of bean paste, the mushrooms and all the seasoning together to mix well.