Ingredients needed for this dish: 1 tbsp garlic, a little red pepper, 1 tbsp lobster sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp water. How to make this dish is detailed. Rinse the lobster sauce first, then chop it with a knife, heat the wok for 1 tbsp and a half, and add garlic, lobster sauce and red pepper. Add all the sauces into the bowl and mix well. Detailed explanation of the production method 2 This secret soy sauce is enough to steam a fish weighing a pound. Personally, I think it is more suitable for steaming bass, Longli, Xicao and Jilong eel (white eel). Chop the fish, but don't cut it off, and then steam it around a big round plate. ), aconite (mullet), barn fish, fish head, snow fish, fresh scallop, precious clam, scallop and abalone (nine holes). How to make it? First, if it is steamed bass, Longli, Xicao, Aconitum, and eel, add a piece of dried tangerine peel (the older the better), soak it in water to soften it, then cut it into filaments or fine particles, add it to the soy sauce, mix well, boil it in a wok, put it on a steamer, pour the juice on the fish, and immediately drop it. You don't need dried tangerine peel for warehouse fish, you can slice the original strips. If the slices don't overlap, steam them for six minutes. If it is steamed fish head or snow fish, I suggest cutting it into pieces, dripping water, and fishing together the prepared soy sauce, but don't add that teaspoon of clear water or dried tangerine peel. Just like before, boil the water first, and steam it on a plate immediately after it tastes good. If not, the soy sauce will slide down, and when it is steamed, it will become fish, juice is juice, and the soy sauce will not stick to fish. Because one piece is cut open, it must be cooked enough after steaming for about eight minutes. After steaming, sprinkle chopped green onion and burn a little oil. You don't need dried tangerine peel for warehouse fish, and the original strips can be sliced. If the slices don't overlap, it can be made by steaming for six minutes. 5. If you steam shellfish such as fresh scallops, precious mussels, scallops and abalone, of course, you should buy them clean. If you see them in the market, the water for raising them is also very dirty, then don't buy them. When you do it, you should clean it. If there are internal organs, you should remove them. Usually, the black parts should be removed. The black mud outside the abalone should be cleaned with a brush (toothbrush is also good), and the skin will turn white when brushed. One more thing, these shellfish should be washed when they are about to eat, because after washing, they will die. If they die for too long, the meat will become hard and not very delicious. If it dies of natural causes, don't eat it. Naturally, it won't die until it is fresh enough, and the meat will soon go bad. Remember! The same is true. Pour the prepared soy sauce on the meat of the shellfish in spoonfuls, not too much. If it is too much, it will be too salty and the umami will be overshadowed. If it's a small shellfish, it's enough to steam for about five minutes. If it's a big abalone, it's necessary to steam for eight to ten minutes, just sprinkle with chopped green onion and burn some oil. Note: Meat has some gum in it. When it is heated at high temperature, the gravy will be forced out. If it is heated at high temperature for a long time, all the gravy will be forced out, and all the gum in the meat will be forced out. At this time, the meat will have no umami taste, and because of the lack of gum, the taste will be rough and not tender enough. There is also a little secret to increase umami, that is, after steaming, sprinkle a few drops of fish sauce, a few drops will be enough, and then burn oil, and the umami will be endless. Don't be greedy. (Mass) Method 1 of Cantonese-style Soy Sauce:

Cook the pan, add 30g of clear oil, heat it to 50%, add 5g of fresh garlic, 5g of fermented soybean powder10g, stir-fry until fragrant, add 5g of cooking wine, 5g of red pepper powder, stir-fry until fragrant, add 25g of broth, 5g of soy sauce, 5g of white sugar, 0g of monosodium glutamate10g, and essence.

Method 2:

Wash and boil the pan, add Yangjiang lobster sauce1000g, and stir-fry until it is dry and fragrant. Roast the pan, add 500g of clear oil, heat it to 60% over medium heat, add 200g of fresh garlic and fresh ginger100g to saute until fragrant, add 75g of dried tangerine peel, 50g of onion, 50g of fresh green and red pepper and 50g of coriander stem to saute until fragrant, and cook it with Huadiao Shaoxing wine/. Add scallion100g, stir-fry evenly, stir-fry slowly with slow fire until the aroma overflows, put it in a basin, and pour in cooked chicken oil100g, and cap.

Seasoning: garlic (2g ginger, 3g chili (red, sharp and dried), lobster sauce10g, salt 2g, monosodium glutamate 2g, soy sauce 5g, starch (pea) 20g, lard (refined)10g and scallion 20g.

Steamed fish head with black bean sauce: 1. Wash the fish head;

2. Garlic is peeled off, washed, cut into pieces, and chopped into minced garlic with the back of a knife;

3. Peel, wash and cut ginger into Jiang Mo;

4. Wash the onion and cut it into onion segments;

5. Mash fermented beans into fermented bean paste; 6. Mix the fish head with salt, monosodium glutamate, dark soy sauce, minced garlic, Jiang Mo, minced pepper, fermented bean paste, etc.

7. Add dry starch and mix well;

8. Sprinkle with cooked oil and steam in a cage;

9. Add the onion and serve.

Tips for making steamed fish head with black bean sauce: Fish cloud refers to the brain marrow in the fish head, which is very smooth and tender. It is the general name of braised fish head, but the fish head must be cut into blocks to be called fish cloud.