Chinese Food
Steamed perch with sausages and scallion
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It's better to steam. The simpler, the better. Especially the fresh fish that is being slaughtered. When it's cleaned, it's only necessary to put some shredded ginger and onion on it for steaming. Then call on soy sauce to pour in a circle. When the water vapor is not clear, pour in the hot oil. The fascinating fresh taste is all engraved in the appetite signal with the sound of ha ha. I wish I could take chopsticks and split it up. I can feel the pure, fresh, smooth, fragrant and tender delicacy with all my heart.
Cooking ingredients
Cooking Steps
Step1:Remove the green part from the shallot. Fold up the green part.
Step2:Cut it into thin wires. The cut scallion is thin and long.
Step3:Slice the sausage obliquely. Don't be too thick.
Step4:The perch cuts a knife along both sides of the main bone, so that the fish can lie on the plate stably.
Step5:Add 1 tablespoon cooking wine and 2G salt to the fish body. Coat evenly and marinate for 10 minutes.
Step6:Put it on the plate. Put the sausage slices on it. Then put some ginger slices and onion slices on it.
Step7:Put it in the steamer. Steam in the original gas mode for 7 minutes. If you use a steamer, boil the water and put the fish in it. Steam for 1015 minutes. Adjust the time according to the size of the fish. When the time is up, simmer for 3 minutes before taking it out.
Step8:Remove the scallion and ginger. Pour out the excess water. The water will be very fishy. If you pour it out, it will not affect the taste of the fish. Then put the prepared ginger and lots of onion.
Step9:Pour the steamed fish soy sauce and the hot oil. You can eat it. The hot oil can emulsify the steamed fish soy sauce. The taste is more fragrant.
Cooking tips:There are skills in making delicious dishes.
