Chinese Food
Creative Hunan cuisine -- braised sea cucumber with chopped peppers
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Sea cucumber spot. The fish is white, sweet and fat. The taste is smooth and tender. The fish bone is soft, with high calcium content. The fish skin is moderate soft and hard, just like sea cucumber. Rich in collagen. The average growth period of sea cucumber spot is 6 years. Sea cucumber spot is suitable for steaming, sauce burning and stewing. We have all eaten the classic work of Hunan cuisine - fish head with chopped peppers. Today we use this sea cucumber patch to make chopped peppers. The spicy chopped peppers are matched with the smooth and tender fish. The taste is full marks.
Cooking ingredients
Cooking Steps
Step1:Sea cucumber spot. It refers to the Cyclopterus lumpus. The English name is - lumpfish. It is a pure wild fish species that grows 200 meters deep in the Arctic. According to the transliteration, it is also called longpus fish. Sea cucumber spot is a kind of natural and rare deep sea cold water fish.
Step2:Soak the whole sea cucumber spot in 70-80 ℃ hot water for 2-3 minutes to remove the sediment from the fish, but do not take too long to avoid scalding the fish.
Step3:Wipe the sediment off the fish. Pay attention not to use too much force to prevent breaking the skin.
Step4:The front and back of the fish body should be changed to wave pattern flower knife. Just cut it to the bone. Don't cut the fish.
Step5:Put the sea cucumber spots in a basin. Put in 2 tablespoons of garlic, 3 tablespoons of yellow pepper sauce and 3 tablespoons of pickled peppers. Apply evenly to the surface of the fish.
Step6:Put the seasoned fish in a shallow basin. Put it in the steamer. Steam for 7-8 minutes.
Step7:Take out the steamed fish. Pour it into a large plate. Keep the original juice.
Step8:Heat up the pot. Add 2 tablespoons olive oil and 2 tablespoons chopped chives. Stir in the oil and turn off the heat. Pour over the fish.
Cooking tips:There are skills in making delicious dishes.
