Chinese Food
Steamed perch
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Weever, also known as perch, zhaihua, perch board, four rib fish, etc., is also known as perch shark. It is one of the four famous fishes together with Yangtze River shad and Taihu silver fish. The meat of perch is white, tender and fragrant. It has no fishy smell. The meat is in the shape of garlic. It is most suitable for steamed, braised or stewed soup. When the eight kings of the Western Jin Dynasty were in turmoil, Zhang Han, a Wujun official in Luoyang, left Luoyang far away from the right and wrong places under the pretext of missing his hometown's perch and water shield soup. Later, it became a common allusion for the writers to express their contradictory psychology of serving the country and avoiding the world. For example, Li Bai said in the road is hard - Wu Zhongzhang Han called Dashen. The autumn wind suddenly recalled the east of the river. And happy life before a glass of wine.
Cooking ingredients
Cooking Steps
Step1:Remove the internal organs of perch. Clean up. Wipe the excess water on the body and put it into the steaming plat
Step2:Then put ginger slices and scallion shreds into the fish plate, and put the pieces of bamboo shoots of similar size on the fish. Put the size on the fish and soak the mushrooms in warm water. Remove the roots. Slice them. Also put the size on and around the fish body
Step3:Heat up the water in the steamer. Put in the fish plate. Steam over high heat for 5-8 minutes. Turn off the heat. Don't open the lid of the steamer. The fish won't take out of the steamer. Use the remaining temperature in the steamer to empty steam for 5 minutes and then out of the steamer
Step4:In a small bowl, pour two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of oyster sauce, three tablespoons of Shaoxing wine, and a little sesame oil. Mix them into the sauce
Cooking tips:The secret of steaming bass - 1. Clean up the fish. Spread a little white wine on both sides of the fish. 2. Put scallions, ginger slices and mushroom slices into the belly of the fish. Then the belly of the fish will be beautiful. 3. After the water in the steamer is boiled, put the fish into the pot. Never steam the fish in cold water. 4. The fish that is not too big should be controlled within 8 minutes. If the time is too long, the fish will get old. After the fire is turned off, do not open the pot cover. The fish will not take out the pot Don't forget the five minute method of virtual steaming. 5. Put the mixed juice in a small bowl. Steam it with the fish in the pot. When the fish is out of the pot, pour the seasoning on the fish. Compared with the raw juice, this kind of water is less astringent. The fish taste is more warm, fragrant and soft. It is suitable for the elderly and those who like light. 6. When the fish is out of the pot, pour out the steamed juice. Then pour in the mixed juice. 1. If the fish is a little bigger, the steaming time can be extended for another 23 minutes. But not too long. Don't forget the empty steam 2
