Steamed skinned cattle with chopped pepper

Published Feb 23, 2022 at 19:14pm ET

On the weekend, I had a baked yellow croaker with Sichuan pepper at my good friends kitchen, Meiqis house. I still have no idea. I also plan to use skinned cattle to make a basin. Ordered on-line grill plate, not yet arrived, fish has been bought back, it is better to first chop pepper peeling cattle preheating bar. I didnt expect a simple cooking method to make the fish taste the same. Not only did the fish finish, but then the steamed fish juice was mixed with the water surface, and even the soup surface was unified and swept away. Thats the way to be so capricious!

Food Material List

1 Peeling cattle (strips) One article
2 Pepper tsp
3 Peanut oil Two tablespoons
4 Chopped pepper 5 tablespoons
5 Fish sauce Appropriate amount
6 salt 1 teaspoon
7 ginger 1 piece

Operational steps

1 This is the first time for me to buy such a large skinned cow.
2 Cut the skinned cattle into small pieces and cut the ginger into shreds. Salted fish with white pepper, a small amount of salt, ginger, cooking wine and fish sauce for more than half an hour.
3 Close-up of fish sauce. Encyclopedia knowledge: fish sauce, also known as fish sauce, shrimp oil, Jiaodong called fish soup, is one of the commonly used condiments in Fujian, Chaozhou and Southeast Asian cuisine. It is a very delicious juice obtained from small fish and shrimp through pickling, fermentation and refining, with amber color and salty and delicious taste. Shrimp oil originated in Fujian and Chaoshan, Guangdong and other places. It was spread from early expatriates to Vietnam and other East Asian countries. Now it is also becoming popular in Europe in the 21st century. At present, besides Fujian, Chaoshan and Vietnam, other Central and South Peninsula countries also produce, especially Thailand, which has the highest output, but its quality and taste are salty and not fresh, far inferior to Vietnam and Chaozhou, Guangdong. Fish sauce is often used in Vietnamese and Thai dishes. According to gourmets, eating fish sauce is tantamount to going to Vietnam.
4 The pickled skinned cattle were placed in the plate, and the pickled ginger was put in. Scrap a few spoons of chopped pepper and sprinkle it evenly on the fish surface and around, then sprinkle a little oil.
5 Boil water in the pot. After boiling water, put the steamer tray into the pot. Steam for one or tow centimeters over a high heat. Because the skinned cattle is big and the fish is thick, I steamed it a little more. The ordinary fish will be enough in 10 minutes.
6 Steamed pepper peeled cattle, both delicious and appetizing, irresistible temptation!
7 Steamed fish juice, of course, can not be wasted, immediately boiled a bowl of clear water and poured into the soup mix to eat, my sail little shout addiction!

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