Chinese Food
Caragana perch
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I prefer braised fish and watered fish. The least you eat is steamed fish, because you always think it's too light and lack of flavor. But with the understanding of food and a new understanding, now I feel that eating steamed fish is to eat fish, not to eat all kinds of seasoning sauce. When the fish is dipped in the fresh sauce, a mouthful of fresh and tender fish will be cut open in the mouth. It will definitely freeze at that moment. The aftertaste will be endless.
Cooking ingredients
Cooking Steps
Step1:Remove the scales and internal organs of the bass and clean them up. Put oblique knives on both sides of the bass. Salt the fish. Put ginger slices on the edge of the knife. Put ginger slices and scallions on the fish belly.
Step2:Take half of the fresh lemon juice and pour it on the fish.
Step3:Marinate the fish with rice wine for 15 minutes. If there is no rice wine, it can be omitted.
Step4:Steam the steamer and put in the fish. Steam over high heat for 15 minutes.
Step5:Sliced scallion. Soak it in warm water and let it roll naturally.
Step6:After the fish is steamed, put lemon slices and drained scallion shreds, dried pepper sections and shallot sections on the fish. Pour hot oil. Crush the ice sugar and mix with the sauce. Pour over the fish and serve.
Cooking tips:1. Don't be right when pouring hot oil. Avoid being greasy. Cover the delicious fish. 2. It's easier to make steamed fish and buy smaller ones. 3. Cut the scallion. Go to the heart of the scallion and keep the scallion white. Cut the scallion. Put it in the warm water. It's good to make dishes naturally.
