Chinese Food
Steamed fish with black bean sauce (grass carp)
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The nutritional value and efficacy of fish are well known. I'm tired of spicy braised pork and other heavy tastes. Suddenly I'm nostalgic for its original taste, just like in the hot summer. I need a cool breeze.
Cooking ingredients
Cooking Steps
Step1:A fresh grass carp, please go to the gill to get rid of scales. Cut it into two sides. Steamed fish belly side. Because the thorn is less tender and easy to steam. The other half can be used for other purposes. Wash and dry half of the fish. Cut ginger. Cut scallion into long thick silk. Cut scallion and scallion into long sections. Cut the rest into scallion.
Step2:Put the fish in the steaming basin. Wipe the fish all over with the cooking wine. Then use a little salt (only a little. The tempeh is salty. It will be bitter if there is too much) inside and outside. Take the ginger and wipe off the fish's body. Wipe the fish's head. Put some ginger, scallion and scallion under the fish's body. Spread the Douchi evenly on the fish's body. Spread the rest of the seasoning.
Step3:Steam the fish for about 15 minutes.
Step4:When it's time, move the fish and Douchi into the fish plate (discard all other ingredients and soup for deodorization) and sprinkle the onion evenly.
Step5:Put two tablespoons of cooking oil in a clean pot. Bring to a boil.
Step6:Pour the hot oil on the fish and scallion evenly, and then sprinkle some raw sauce.
Step7:It is the first choice for health advocates.
Cooking tips:The steamed fish must be fresh. There are skills in making delicious dishes.
