Steamed bream with black bean and spicy sauce
Steamed vegetables are lighter in taste, but my steamed fish dish today uses Sichuan fermented beans and homemade hot sauce, so that it becomes a Sichuan-style steamed fish. You can taste the delicious steamed vegetables and spicy Sichuan flavor. My son likes it very much and ate all the fish tail for the first time.
Recipe Recommendations
- bream 1条约500 grams
- Homemade hot sauce 1 scoop
- edible oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chicken essence appropriate amount
- medium spice
- burn
- ten minutes
- ordinary
Steps for Steamed bream with black bean and spicy sauce
1
Clean up the bream and make a few cuts on the back of the fish;
2
Spread the fish evenly with cooking wine and salt and place it for 1 hour to taste;
3
Slice ginger, chop garlic into minced, and cut green onion into chopped green onion and 1 spoonful of chopped green onion, fermented bean, and hot sauce (spoon for eating);
4
Heat the pan and add the oil, add minced garlic over low heat and stir until fragrant;
5
Pour in the hot sauce and stir well;
6
Pour in fermented bean, season with sugar and a little water chicken essence, and bake for a while;
7
Serve into steamed fish paste;
8
Put the ginger slices into the fish, then evenly place the steamed fish sauce on the fish, and add the green onions;
9
Place the cage and steam for 10 minutes, take out, pick off the green onions, and sprinkle with chopped green onion. (Steamed fish sauce has oil, so there is no need to put in oil)Steamed bream with black bean and spicy sauce Make Tips
1. You can have more minced garlic and stir-fry over low heat to create a fragrance. 2. The oil has been drained when frying and steaming the fish, so there is no need to put in more oil. 3. You don't need to put steamed fish and soy sauce.