How to Make Steamed Bass in Hot Chili Sauce

Auxiliary materials: garlic,ginger, green onion, doubanjiang (fermented broad bean and chili paste),soy sauce

Preparation method:

1 Clean the fish thoroughly and make incisions on both sides.

2 Season both sides of the fish evenly with salt.

3 Place the seasoned fish in a dish, add ginger slices, flattened garlic, dried chili peppers,and some large onions. 4 Heat the oil until it turns blue and fry the ingredients to release their fragrance. Do not use high heat.

5 Remove the fried ingredients when the garlic and onion turn golden, being careful not to overcook the chili peppers.

6 Cook both sides of the fish until they are slightly golden.

7 Add a small bowl of water and bring it to a boil. Add rice wine and soy sauce.

8 Cook with the added ingredients, adding a little salt. Keep pouring the broth over the fish to ensure even heating!

9 Stir in a tablespoon of doubanjiang (fermented broad bean and chili paste).

10 After a short while, the fish will be cooked.11 Serve the fish on a plate garnished with green onions. 12 Reduce the remaining broth by adding sugar and vinegar, monosodium glutamate

, and mix in some water thickened with starch. Boil it quickly until it reaches a slightly thick consistency before removing from heat.

13 Pour the sauce over the fish, and you're done.

12 The soup in the pot, add a little sugar and vinegar, m (MSG), mix well with water starch to make a slurry, pour into the pot, and boil over high heat, stir quickly until slightly thickened, then remove from heat.

13 Pour the sauce over it, and you're done.