Steamed fish head with Hong Kong-style lobster sauce
material
Bange fish head
Douchi 1 tablespoon
A little ginger, garlic, chopped green onion and pepper.
working methods
1. Wash the fish head, dry it and chop it into large pieces.
2. Spread the fish head in a large bowl, add a little salt, pepper and white powder, and sprinkle the seasoning evenly on the fish by parabolic method. Be careful not to stir by hand.
3. Arrange the salted fish on the steaming plate, and then steam the fish juice.
4. Steaming fish juice: stir the soy sauce, sugar, chicken powder and fermented soybean evenly; Add the fried minced garlic and Jiang Mo, stir well, and pour over the fish with a spoon.
5. Steam for 7-8 minutes, take out and sprinkle with chopped green onion and pepper.
6. Cook another tablespoon of boiling oil and pour it on the chopped green onion.