Chinese Food
Steamed eel with black bean sauce
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Steamed eel with black bean sauce is a very popular home dish in Fujian and Guangdong. It's also a dish you often order in restaurants. Steamed eel with black bean sauce is not only limited to eel, but also eel. This dish looks simple. In fact, there are many ways. For example, the eel needs to be scalded with boiling water. For example, Douchi can't be simply spread on the eel and needs to be fried. I prefer Cantonese food in this way. Next time I have a chance to make Fujian food. This dish is very detailed today. There is no risk of failure if you follow it carefully.
Cooking ingredients
Cooking Steps
Step1:The main materials and auxiliary materials are all placed. Eels or eels in the market for vendors to help kill and deal with.
Step2:Heat a pot of hot water. Heat the eel / eel for 10 seconds. Remove the slippery part of the fish. Soak in cold water immediately after scalding. Scalding is to get rid of fishy smell, lock in protein, and cooling water is to increase the taste. Later, the meat is more q-shaped.
Step3:The treatment of auxiliary materials is as follows - garlic, ginger and Douchi are chopped; onion is cut into small sections of scallion; red pepper is diced.
Step4:Start the oil pan. Hot pot and cold oil.
Step5:The oil is hot (don't need to be too hot. Don't wait for the smoke to come out) the garlic and ginger are in the pot and the smell is hot.
Step6:Stir fried black bean sauc
Step7:I'll have a fresh one. Because of the saltiness of Douchi, don't put too much soy sauce.
Step8:Oyster sauc
Step9:Stir fried diced red pepper.
Step10:Put the fried ginger, garlic, Douchi and red pepper on the eel / eel. Spread them evenly.
Step11:Boil the water in the pot. Put in the eel / eel that has been smeared evenly. Steam over high heat for 10 minutes.
Step12:Out of the pot. Pour out the water in the pan. Then sprinkle with Scallio
Step13:Dry the pot and pour in the cold oil to make it slightly smoky.
Step14:Pour in hot oil. Finished product. The black bean is fragrant, the meat is tender and smooth. It's very delicious. It's a sharp tool for dinner.
Cooking tips:1. Remember that eels / eels must be scalded in boiling water for 10 seconds. Put in cold water immediately after scalding. 2. Douchi has its own saltiness. So don't put too much soy sauce and oyster sauce. You can add a spoonful of white wine (Qingxiang type white wine) when you like the wine flavor when you fry the sauce. 3. When you are out of the pot, remember to pour out the water in the plate. 4. Finally pour oil. The oil temperature must be enough. Burn it until it is slightly smoking. This can stimulate the aroma of Douchi and onion. There are skills in making delicious dishes.
