Chinese Food
Steamed fish with soybean sauce
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Haitian soybean paste. It's delicious. I often hear this advertisement from Meng Fei on TV. I can't resist grandpa Meng's temptation to buy a bottle. In general, it is used to dip vegetables, steamed bread, green onions and cucumbers in the north. However, people in the south, especially Cantonese, like to fry vegetables, steam fish and steam ribs. It can not only remove fishy smell, but also has a strong sauce flavor. It is very popular.
Cooking ingredients
Cooking Steps
Step1:Open the belly to remove the internal organs. Scrape off the scales. Cut a knife on the back of the fish (this step can be done by the fishmongers). Coat the fish with salt and cooking wine and marinate it for about 10 minutes. Fill the fish belly with shallots and ginger. Put it in the plate and then coat it with Haitian soybean paste.
Step2:Boil the water in the pot. Put on the fish plate. Steam over high heat for 10 minutes. Wash coriander. Shred red pepper and set aside.
Step3:Steam the fish. Pour 2 teaspoons of hot oil on the surface. Put the shredded red pepper and coriander on the surface for decoration.
Cooking tips:In the process of making, we should pay attention to buying fresh fish as much as possible. This can greatly reduce the time of marinating and deodorizing. In addition, we should put less salt in the process of marinating, because soybean paste itself has salty taste. There are skills in making delicious dishes.
