Steamed catfish with chopped pepper powder

Steaming vegetables is one of the representative dishes in Hubei cuisine. The traditional method is generally "three steams", namely "steaming fish, steaming meat, and steaming vegetables." In traditional steamed vegetables, the fish is generally grass carp, the meat is generally five-flower with skin, and the vegetables are generally pumpkin, jar beans, potatoes, taro, shredded white radish or chrysanthemum. There are fewer varieties and a single taste. In the practice of the new Hubei cuisine, many improvements have been made to steamed vegetables. In addition to having a wider variety of varieties, many characteristics of other cuisines have also been added, such as chopped pepper and bacon from Hunan cuisine, red oil and pepper from Sichuan cuisine, and seafood and drum oil from Cantonese cuisine, thus bringing the Hubei style steamed vegetables to a higher level!

Today's steamed catfish with chopped pepper powder is a combination of Hunan style chopped pepper juice and Hubei cuisine powder steaming. It tastes salty, fresh and sour, and will definitely give you an unusual feeling!