Process: steam method

Steamed red fish with sharp peppers material:

Homemade peasant red fish 400 grams, 50 grams of fresh sharp peppers, 50 grams of rapeseed oil, 25 grams of black beans in Liuyang, cilantro, ginger, green onions, each appropriate amount.

Steamed red fish with sharp peppers:

Red fish is a kind of food made by farmers in Hunan province, which has a timeless flavor and is fresh and tasty. Because of the fish with red currant rice, soy sauce and other marinades, the finished product is red and attractive, quite popular with customers.

Steamed red fish with sharp peppers features:

Red fish meat is compact, chewy, for the wine and rice dishes.

Teach you how to do steamed red fish with sharp peppers, how to do steamed red fish with sharp peppers

1. cut the red fish into 6 cm long, 2 cm wide strip, rows of buckles into the mortar, inside the ginger, crushed peppers and knotted green onions.

2. steamer boiling, will be red into, pour rapeseed oil, under Liuyang black beans, sealed with plastic wrap, high-flame steam 20 minutes until cooked.

3. Before serving, remove the plastic wrap, snap it into a large plate and sprinkle a little cilantro on it.

Steamed red fish with sharp peppers production essentials:

1. red fish itself has been marinated in the bottom of the flavor, in the seasoning should be discretionary;

2. fresh paper used in the steaming, can save the dish itself flavor, pay attention to the table before it should be removed.

Steamed American red fish

Raw materials: Snapper fish (that is, we have heard of red fish from South America), ginger, green onion, Lee Kum Kee steamed fish sauce, mushrooms, sea salt, black pepper, broccoli florets, a little cooking wine.

- Wash the fish and marinate it with a little sea salt and pepper for a short while, about 15 minutes or so.

- Place on a plate, drizzle with cooking wine, Lee Kum Kee's Black Bean Sauce, mushrooms, ginger and green onion, and set aside.

- Steamer on the stove, wait for the water to boil and put the fish to start steaming. 10 minutes or so.

- Steam the fish at the same time another pot of boiling water, the cauliflower scalded, in the boiling water with a little vegetable oil can keep the color bright.

- When the fish is steamed, you can put the cauliflower garnish on the plate and add freshly ground black pepper.