Fire Roasted Fish is a traditional Han Chinese dish from Hunan province, belonging to the Hunan cuisine family. The fish is made by removing the internal organs of small fish, roasting them in a pot over the fire, cooling them, and then fumigating and baking them with grain hulls, peanut shells, orange peels, and wood shavings. This kind of fish is not only delicious, but also easy to carry and collect.

Process: Steam

Flavor:

Garlic flavor

Time: <10 minutes

Cooking Steps:

1. fire-roasted fish soaked in lukewarm water for about 1 hour

2. collection of ingredients (edamame forgot to put in the photo)

3. garlic, ginger, edamame, chili pepper, and green garlic processed Good to be used, soy sauce and chicken essence ready

4. Soy sauce and chicken essence, salt mix well

5. soaked peppered fish into the steaming bowl, dripping

step 4 of the soy sauce, and then put shredded ginger, edamame, chili peppers, garlic, green garlic ......

6. and then put into the steaming pot, steaming 10- 12 minutes can be