How to cook steamed fish with chopped pepper?

material

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Fish fillets (choose fish suitable for steaming).

Half a red bell pepper.

Half a green pepper

3 cloves of garlic

Douchi right amount

Onion 1 ~ 2

3 tablespoons of rice wine or yellow rice wine.

A little salt

Onion 1 root

3-4 slices of ginger

2 tablespoons chopped pepper

Salt 1 teaspoon

Sugar 1 teaspoon

Soy sauce 1 tablespoon

Sesame oil right amount

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working methods

1

There are many kinds of fish suitable for steaming. You can ask the fishmonger to recommend it for you. Perch is generally used, but horsehead, pomfret, grouper, black throat, cod, flounder, mullet and bream are also suitable. Steamed fish with slightly oily and delicate white fish species is very delicious. Then you can also ask the fishmonger to help you cut into fillets for cooking.

? 2

Rinse the fish fillet first, dry the water, and make several cuts on the skin side of the fish body to facilitate the taste and allow cooking time. Then put a little salt on the fish and rub it evenly on both sides.

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Pickled with ginger slices, shallots and yellow wine.

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Dice green and red peppers; Garlic minced; Douchi, just wash it with water Onions can be washed and dried with drinking water, and then chopped.

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First, put the fish in a steamer. You can spread some carrot slices under it, or put ginger slices and onion slices of pickled fish under the fish with the skin facing up. If the steamer at home is big enough, you can put it directly on the plate, but you should put some ginger slices under it to support the fish.

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Boil the water in the steamer first, and then fry the chopped peppers. Put a little oil in the wok, and stir-fry half of minced garlic, lobster sauce and chopped pepper until fragrant.

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Then add diced red pepper, half a teaspoon of salt, half a teaspoon of sugar and a little soy sauce, stir fry quickly, pour half the wine for pickled fish and bring to a boil. Then spread it on half the fish.

? eight

Then quickly stir-fry the diced green pepper with seasoning in the same way, and finally pour half the wine used for pickled fish to boil. Then spread it on the other half of the fish.

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After the water in the steamer is boiled, put the fish in the steamer 10 minute, and turn off the heat for 5 minutes. (However, depending on the size of the fish, the steaming time should be adjusted by yourself, such as fish fillet 10 minutes is enough. )

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When the fish is steamed for 10 minutes, you can burn some sesame oil in a small pot, and the amount of oil should not be too small, otherwise the oil will be easily eaten by the pot. There is little smoke when the sesame oil burns to the periphery, so don't overheat.

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Transfer the steamed fish to a plate, sprinkle with chopped green onion and drizzle with hot sesame oil.

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