Dry steamed pomfret
Ingredients: chicken essence,salt,chili,mustard,cooking wine,onion,Jiang,sugar,oil,pepper powder,pickled pepper,steamed fish oyster sauce,fresh mushrooms
Recipe Recommendations
- pickled pepper of 4
- mustard a small piece
- fresh mushrooms two
- chili appropriate amount
- oil appropriate amount
- pepper powder appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- steamed fish oyster sauce appropriate amount
- chicken essence appropriate amount
- sugar appropriate amount
- slightly spicy
- steamed
- three-quarters of an hour
- senior
Steps for Dry steamed pomfret
1
Remove the scales and intestines of the fish and wash it, and make several cuts on both sides of the fish.
2
Take a basin (the fish is too big to hold), add cooking wine, onion and ginger, delicious fresh, salt and pepper, marinate for 30 minutes, turning frequently.
3
Shred mustard, mushrooms, pickled peppers, onions, ginger, and dried peppers.
4
Saute the dried peppers in a wok to oil over low heat.
5
Add shredded spring onions and ginger and stir fry until fragrant.
6
Then add the shredded pickled pepper and pickled mustard to stir fry until fragrant.
7
Then add shredded mushrooms, add steamed fish soy sauce, sugar, pepper, cooking wine, and chicken essence to taste, and turn off the heat.
8
Take out the marinated fish and place it into a slightly deeper bowl. Pour the fried seasoning on the fish, put it into a steamer and steam it over high heat. After taking out of the pan, sprinkle some shredded green onions and drizzle with hot oil.