Steamed hairtail with black bean sauce
Ingredients: douchi,chicken essence,green pepper,hairtail,vegetable oil,pepper,white sugar,cooking wine,soy sauce,onion,Jiang,soy sauce,small red pepper
Recipe Recommendations
- hairtail 200g
- cooking wine appropriate amount
- green pepper one
- small red pepper of 3
- Jiang appropriate amount
- vegetable oil appropriate amount
- white sugar a little
- chicken essence a little
- soy sauce a little
- pepper appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- douchi appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed hairtail with black bean sauce
1
Wash the hairtail, cut it into sections, and wipe dry.
2
Stir well with cooking wine, fermented soybeans, and soy sauce.
3
Shred green peppers and green onions, and half small red peppers.
4
Place hairtail on a plate, sprinkle with shredded ginger, and steam on the cage.
5
Mix soy sauce, soy sauce, white sugar, chicken essence, and pepper with a small amount of water to make juice.
6
Steamed hairtail, pick up the shredded ginger and pour out the steaming juice.
7
Add a small amount of oil to the pan, heat it, add shredded green peppers, shredded green onions, and small red peppers to stir-fry for a while.
8
Cook in the pre-mixed sauce.
9
Pour the boiling sauce on the fish.Steamed hairtail with black bean sauce Make Tips
1. For any kind of fish, the black membrane in the fish belly must be cleaned when cleaning. 2. Because tempeh and soy sauce contain salt, add salt to heavy flavors. 3. I live in the north, and the fish are all frozen. Steamed fish will definitely taste better. 4. Stir fry the fish in sauce when it is ready to steam, so as to ensure the temperature and it will not taste good when it is cold.