Chinese Food
Steamed saury in chili sauce with black bean sauce
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Autumn swordfish - from the local name of this fish species in jii peninsula of Japan; Chinese and Japanese characters are both autumn swordfish. It may be due to its slender shape like a knife. The production season is in autumn. Saury is a kind of seawater fish with high protein and high fat. It also contains unsaturated fatty acids such as EPA and DHA, which are indispensable for human body. It can inhibit hypertension, myocardial infarction and arteriosclerosis. DHA, also known as brain gold, is an essential nutrient for the development of human brain and central nervous system, which is beneficial to the brain development of infants. The old people often eat saury to prevent diseases and nourish the body. Because it is rich in protein and fat, it is very tender and delicious whether it is steamed, boiled, fried or roasted. This time, we choose the swordfish from Bawang supermarket. It's big, well proportioned and fresh. It's very suitable for steaming. Simply marinate it with salt, onion and ginger, cooking wine to remove the fishy smell and then steam it in the pot - it can highlight the original taste of the swordfish
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredient
Step2:Wash and cut the onion, ginger and coriander for standb
Step3:Autumn swordfish is easy to taste by removing internal organs, cleaning head and gills, and cutting a few knives on both sides of the fish body with a knif
Step4:Put it into the plate - add salt, onion and ginger, and cooking wine, wipe them evenly, marinate for about half an hour, and then rinse them out
Step5:Sprinkle some shredded onion and ginger on the bottom of the plat
Step6:Put in the pickled saury, then drop in the fish sauce and cooking win
Step7:Transfer in 3 tbsp of flavored Douchi hot sauc
Step8:Spread some shredded onion and ginger, put them into the pot and add water to cover them
Step9:Steam for about 15 minute
Step10:Heat some hot oil in another pan and pour it evenly over the fis
Step11:In addition, I made a fried cuttlefish and sprinkled some chili noodles and cumin powder
Step12:And finally some scallion and coriander
Step13:Look - the fish is really tende
Cooking tips:1. The back of the fish is thick. It's easy to marinate and cook with a few knives. 2. Marinate it with onion and ginger, salt and cooking wine in advance. It can not only make the fish have a bottom taste, but also add flavor to the fishy smell. 3. The fish bones of the fish are very thin and small. When eating, you need to remind your family to be very careful. You have skills in cooking and eating.
