Steamed fish tail with lees is our traditional dish here and it is also a very special dish.
In autumn, a large number of sea fish are on the market and the prices are cheap. People often use distiller's grains to marinate them. In cold winter, when there is strong wind and heavy snow, they take them out and steam them. It is very tempting!
Nowadays, we often save on salting and steam the fish directly with wine.
The mellow aroma of wine and the freshness of hairtail, coupled with the aroma of bacon, is really a good dish to go with rice and wine.
Steamed hairtail stuffed with bacon and wine
By StanMetz
Recipe Recommendations
- hairtail 450 grams
- wine 100 grams
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- oil appropriate amount
- fresh soy sauce appropriate amount
- chicken essence appropriate amount
- chili sauce appropriate amount
- slightly spicy
- steamed
- ten minutes
- ordinary
Steps for Steamed hairtail stuffed with bacon and wine
1
Remove the head and belly of the hairtail, wash and cut into sections, wash and slice the bacon.
2
Place the hairtail evenly in the large plate, sprinkle with wine and shredded ginger.
3
Sprinkle with some salt, oil, and add bacon.
4
Put 1 tablespoon of chili bean paste.
5
Add green onion knots, add fresh soy sauce, chicken essence, and steam for 15 minutes under water.
6
Simmer for 2 minutes, remove the green onion knots, and sprinkle with some chopped green onion.Steamed hairtail stuffed with bacon and wine Make Tips
1. The wine already has wine and sugar, so there is no need to put cooking wine and sugar. 2. Steam the fish after the water boils. 3. If it is sealed with plastic wrap, water vapor will not easily enter, and the dishes will be more beautiful.