Steamed Longli Fish Fillet with Black Bean Sauce
Overview
Originally I didn't have weekends, but because my child has weekends, I only have free time to spend with her. This kind of companionship is really a full companionship, accompanying her to eat, drink, sleep and play, and she also has to act as a nanny to take care of her from head to toe. With so much to do, I feel like I can’t get enough done all day long. So, my weekend is definitely more tiring than usual. Because the children usually eat in the kindergarten and not at home, the meals on weekends will be carefully prepared. This steamed fish fillet with black bean sauce is a very suitable dish for children. The fish is Longli fish fillet, without spines, and the meat is very tender. During the Chinese New Year, I wholesaled a box with Yanyan’s mother, and my family only ate half of it. I just want to digest it quickly today. I have made it three times in total, and this time it looks the best and tastes best.
Tags
Ingredients
Steps
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A piece of Longli fish fillet.
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Cut diagonally into slices.
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Use cooking wine, green onions, ginger or ginger powder.
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Marinate the fish fillets for 15 minutes.
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Cut carrots into diamond shapes.
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Arrange the fish and carrots in the same layer. Putting carrots not only looks good, but also has a better function of separating the fillets from the fish.
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After arranging, place the excess fish fillets in the middle.
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I made a carrot flower and placed it in the middle.
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Top the fish with tempeh and green onions.
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Boil water in a pot and add fish fillets after the water boils.
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Steam for eight minutes and then turn off the heat.
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After serving, pour out the water on the plate and pick off the chopped green onions from the fish fillets. Mix the oyster sauce and steamed fish soy sauce and pour evenly over the fish.
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Sprinkle with minced garlic and pour a little hot oil over it.
