For the past two weeks, I've been busy making my favorite Chinese fermented chili sauce at home, also known as Hunan chili sauce. That special long pepper and red pepper happened to be in this season, and I caught the tail after I came down from the mountain. It is one of the simplest seasonings, but can be widely used in many dishes, especially steamed dishes and dips. It can also be used as a stir-fry in my ordinary cooking, instead of Sichuan pickled peppers.
【Ingredients】
1 freshwater fish, not exceeding 800 g
1 thumb ginger, shredded
2 tablespoons hot vegetable cooking oil
sauce
3 tbsp chili sauce
2 tbsp cooking wine
1/2 tbsp oyster sauce
3 cloves of garlic finely chopped
2 chopped shallots
2 tablespoons vegetable cooking oil
1/2 tbsp fermented black beans
【Description】
Clean the fish, then cut fine lines to separate the thick meat. And add some chopped ginger (on the surface and inside of the stomach) in a small pot, add about 2 tablespoons of cooking oil, then sauté the garlic and green onion for a while. Add the chili sauce and fermented black beans. Fry until aromatic. Then add 2 tablespoons of cooking wine and 1 tablespoon of oyster sauce. Mix well and sprinkle the sauce over the fish. Then steam over medium heat for 8 to 10 minutes. Sprinkle some chopped shallots. Heat about 2 tablespoons of hot oil and pour over the fish. This improves the flavor. Don't be intimidated by the images, I wouldn't use all the oil as a fish.