Delicious rice: steamed cured fish with black bean sauce

Overview

For those who like to eat fish, they like to eat fish no matter how it is cooked. Every winter when it is time to pickle fish, I will pickle a few grass carp, dry it for a few days, chop it into pieces and store it in the freezer of the refrigerator. When I want to eat it, I take out some, wash it, soak it for half an hour, or fry it, or steam it with black beans, or grill it with some side dishes. Anyway, I like it no matter how I cook it.

Tags

• home cooking
• seafood
• lunch
• dinner
• chopped chives
• corn oil
• cured fish chunks
• dried chili pepper
• dried radish
• fresh soy sauce
• ginger
• tempeh
• garlic

Ingredients

Steps

1. 1 Prepare the raw materials, wash the cured fish pieces, soak them in water for 30 minutes, remove excess salt, drain the water, prepare the tempeh, wash, peel and shred the ginger, peel and chop the garlic, wash the dried radish, wash and chop the chives and set aside, cut the dried chili into sections;

   

2. 2 Heat a pan, add a little oil, add shredded ginger, minced garlic, and dried chili and stir-fry until fragrant;

   

3. 3 Add black bean paste and stir-fry over low heat until fragrant;

   

4. 4 Add dried radish and stir-fry evenly;

   

5. 5 Add fish pieces and stir-fry evenly;

   

6. 6 Add appropriate amount of fresh soy sauce to taste;

   

7. 7 Put the fried black bean fish pieces into a large bowl, put it in the steamer after the water boils, and steam over medium-high heat for 20 minutes;

   

8. 8 After turning off the heat, sprinkle with a little chopped chives and enjoy!