The method of steaming fish with pickled peppers and fermented black beans

Health benefits

Grass carp: calm liver, calm stomach, warm middle

Celery: Clearing heat

Red pepper: appetizing and digestive

Ingredients and materials

1 grass carp

1 celery stick

Half a red pepper

3 cloves of garlic

2 pickled peppers

Soak 1 piece of ginger

1 scallion

10 grams of fermented black beans

Moderate amount of light soy sauce

Salt in moderation

Moderate amount of starch

1 tablespoon of Douban sauce

The method of steaming fish with pickled peppers and fermented black beans

1. Prepare materials as shown in the picture.

2. Wash the fish and add an appropriate amount of salt, cooking wine, soy sauce, and starch. Mix well and marinate for 20 minutes.

3. Cut various side dishes into granules.

4. Pour oil into a hot pot and cook until 70% hot. (Pour oil according to the amount of fish, preferably to submerge the fish pieces)

5. Fry the fish pieces until the surface turns slightly yellow and remove.

6. Drain the excess oil from the pot.

7. Add Douban sauce and stir fry for 5 seconds.

8. Add scallions, fermented black beans, pickled peppers, pickled ginger, and garlic granules and stir fry for 10 seconds.

9. Add celery and red pepper granules and stir fry for 10 seconds.

10. Pour in an appropriate amount of water and bring to a boil. Cook over low heat for about 1 minute. (The appropriate amount of clear water is half submerged fish chunks)

11. Put in the fish chunks and cook for 2-3 minutes until the soup thickens, then turn off the heat.

12. Sour, fresh and rich!

13. Delicious and satisfying!

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