Steamed perch with meat cake recipe-Chinese Food-best chinese food recipes-cooking food

Step1:It's better to chop the pork. The proportion of fat four thin six. The steamed meat cake is smooth and not greasy. I like it best. Add sugar, soy sauce and soy sauce to the minced meat, marinate for a while, then add the flour and sesame oil, mix well, add pepper water in small amount in several times, and let the minced meat have enough water as much as possibl

Step2:Clean the cut bass. Pour a little salt into the palm of your hand. Knead it. Coat the fish inside and outside, sprinkle a little pepper. Tap a little cooking wine. Spread ginger and marinate for 10 minutes

Step3: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

Step4:After boiling the water in the steamer, put the fish plate in. Put the small bowl of fish juice into it (don't pour it on the fish). Close the lid of the steamer. Steam it for about 3 minutes at high temperature. Pour the juice out of the pan and spread it on the marinated minced meat. Put it in the steamer and continue to steam for 67 minutes (the time depends on the size of the fish and whether the knife can be adjusted). Turn off the fire. Steam it for 12 minutes. Start the boiler immediately. (the simplest identification of whether the fish is steamed or not) The other way is to observe whether the eyes of the fish protrude.

Step5: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 steamed fish patty, spread the shredded ginger and shallot, pour the steamed fish juice; quickly pour the boiled oil on the plate and serve it on the table.

Cooking tips:1. The easiest way to identify whether the fish is steamed is to observe whether the eyes of the fish protrude suddenly. 2. About the retention of the juice from the steamed fish. I was very lucky to have a chance to learn from some master fish cooks at close range. There are some cooking tips for steaming fish. The most important one is about the fish juice exuded during steaming. Generally speaking, the bloody water on the fish's surface seeps out a few minutes before steaming. The fishy smell is full. If the dish is not moved in the later stage, the first juice seeps out is to be poured out. This is how we cook broth. It's the same thing to drain the soup bone or beef to make it bloody. When making steamed fish, you can simply move a plate or pour it out in the later stage. But what steamed fish with meat cake wants is the state of integration of fish and meat. It needs fish juice to raise meat and meat juice to raise fish. So steamed perch with meat cake is slightly different from steamed perch. There are two ways to deal with it. One is like