How to cook steamed lanceolate fish in black bean sauce

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about the steamed sharp-nosed fish in black bean sauce.

1. When you buy the pipefish, ask the merchant to kill it for you, remove the scales and internal organs, etc., then wash it briefly and drain the water for later use;

2. Shred ginger, mince garlic, wash and chop the fermented black beans;

3. Then add ginger, garlic, fermented black beans, oil, salt, soy sauce, pepper, sugar, cooking wine, etc. in appropriate amounts into the bowl and mix well;

4. Pour the prepared sauce over the fish;

5. Steam for about 6-8 minutes until cooked;

6. Sprinkle with chopped green onions before serving!

We all know that doing something well requires a lot of effort and time. Of course, cooking also requires effort. If you can cook delicious dishes, you will surely impress others. Now, based on the above introduction, let’s make steamed sharp-billed fish with black bean sauce.