Lao Gan Ma chili sauce hot sauce is a kind of sauce products produced in China's Sichuan region, many special food enthusiasts with Lao Gan Ma chili sauce hot sauce made a lot of tasty dishes, and Lao Gan Ma chili sauce hot sauce is also sent abroad to study abroad, many foreigners against the Lao Gan Ma chili sauce is higher than the Chinese people's favorite. Lao Gan Ma Chili Sauce can be put into not only roasted vegetables, but also in the case of fish. Let's learn how to steam fish with Lao Gan Ma's chili sauce.

A, black bean steamed fish

Raw materials: golden pomfret a fish, ginger slices 5 large area, a small amount of green onions, a small chili pepper, water tempeh a spoon, a spoon of salt, soy sauce half a frying spoon, two large tablespoons of oil

Style of work:

1. The fish will be cleaned, one side of the side hit on the 2 knife flower, wipe salt to the body of the fish, including the inside of the abdomen. Idle for a while.

2. Ginger, green onion, small chili evenly cut thin strips.

3. Support the pot, put the appropriate water to boil.

4. Put the bottom of the dish on the ginger and then learn to put down the fish.

5. Sprinkle water edamame and lay a small amount of ginger.

6. Steam the fish over medium to large heat for 8 minutes.

7. In a separate frying pan bring two tablespoons of oil to a rolling boil in a hot pan.

8. Splash half a frying spoon of soy sauce, then splash the hot oil over the fish.

9. Arrange small shredded chili peppers and green onions. (You can also immediately splash oil on the ginger and garlic)

Two, steamed fish body

Raw materials: carp small tail 1, ginger, small shallots appropriate, cooking oil, soy sauce soy sauce

How to do it:

1, the tail of the fish to clean the fresh cut flower knife put into the dish. (Very easy into the flavor)

2, the lower side of the flat ginger, the upper side of the salt, put some ginger slices on top.

3, pour some rice wine on the fish, put it in the refrigerator for 30-60 minutes to freeze.

4. When the water boils, steam it for 8 minutes.

5. Throw away the steamed fish water in the dish.

6: Sprinkle the fish with soy sauce and small scallions.

7: Heat a wok, add cooking oil and boil it, then pour it over the fish.

Three, mushroom meat steamed fish

Raw materials: 1 live fish, 2 green onions, 10 grams of ginger is, 40 grams of shredded mustard greens is, 45 grams of stocking heels is, 1 Chao Tian Pepper, A. 1 tablespoon of sesame oil, 1 teaspoon of soy sauce, 1 tablespoon of sugar, 1 teaspoon of water, and B. 1 teaspoon of sesame oil

How to do it:

1. After the live fish settled to be well cleaned. Cut 2 knives on each side of the fish body, cut deep to the bone, but do not break open, placed on a plate; squeeze the shredded vegetables slightly washed and controlled dry, reserved.

2. Ginger, asahi pepper cut strips and practice 1 of the shredded mustard greens, stocking heels and seasoning A together tossed, drizzled to practice 1 of the live fish.

3. Add 1/2 cup of water to the outer pot of the electric pot, put in the steamer compartment, place the fish on the rack, cover with the lid, press and hold the power switch, and steam until the power switch jumps up.

4. After removing the live fish, cut the scallions into strips, sprinkle them on the fish, and drizzle with sesame oil.