Chinese Food
Steamed perch
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Cooking ingredients
Cooking Steps
Step1:Clean the chopped bass. Pour a little salt into the palm of your hand. Knead it. Smear inside and outside of the fish, sprinkle a little pepper. Tap a little cooking wine. Spread ginger and marinate for 10 minute
Step2:Spread a thin layer of oil on the steamed fish plate. Spread ginger slices and scallion sections in the center of the plate. Put the salted fish on the plate. Mix the steamed fish sauce. I like to steam the fish soy sauce with Li Jinji + homemade mixed soy sauce + a little cooking wine + a little pure sesame oil
Step3:After boiling the water in the steamer, put the steaming fish plate in it. Put the small bowl of steaming fish juice into it (do not pour it on the fish). Close the lid of the steamer. Steam it for about 8 minutes (depending on the size of the fish and whether the knife can be changed or not). Turn off the fire. Steam it for 12 minutes. Start the steamer immediately. (the highest boundary of steaming fish is that the steamed fish is in the shape of garlic meat . At this time, the taste is the most delicious.
Step4:The following work can be done by using the time of fish steaming: soak the shredded ginger and shallot in cold water for standby; take out the 3 steamed fish, pour out the juice exuded during fish steaming, spread the shredded ginger, shallot and cilantro, pour on the 3 steamed fish and drench the juice; quickly pour the boiling oil on the plate and serve it on the table.
Cooking tips:Attached - six key points for delicious steamed fish 1. Fish should be fierce and fresh. Steamed fish is the most beautiful. Steamed fish pay attention to the original taste. Strive to be fresh. Taste the best. I'm a old school person. If I want to eat steamed fish or raw fish porridge, I must go to buy it and kill it before dinner. The so-called best nutrition absorption theory that put two hours after killing fish and then bring it out for steaming and eating makes me speechless. It's not a critical tongue to tell me. Ten minutes, 30 minutes, one hour after killing fish. Two hours, meat quality, taste and freshness are clear. It's hard to put two hours of fish on fire, let alone steamed. 2. Before the fish is steamed in the pot, the curing time should not be too long. 10 minutes is the best time. Because salt can permeate and coagulate protein, too long time will make the meat hard and affect the taste. 3. When steaming fish, it's better to steam fish juice and fish separately. Finally, pour it on. It's because the sauce and ingredients are mixed too early. In the process of high-temperature cooking, it will
