Chinese Food
Steamed Perch.
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This is my second time to make steamed bass. The first time was more than one year and two years ago. But the taste is far less than today's. Today's bass meat is very tender. The steaming time and temperature are just right. It tastes good, too. No salt, no salt, no taste. Perch is a kind of sea fish. Its meat is tender, tender and fragrant. It has no fishy smell. Its meat is in the shape of garlic. It is most suitable for steamed, braised or stewed soup. And it's not expensive. Such a big one is only 20 yuan. It's mainly for stabbing children. It's especially suitable for those who are afraid of stabbing children and children. Fish is delicious, too. Steaming is simple. Suitable for beginners~~
Cooking ingredients
Cooking Steps
Step1:Clean the bass and wash it. Scrape off the scales with a knife. Then put the fish flat. Use a knife to cut along the back from head to tail (it won't break the skin when steaming). Turn it over and cut the flower knife on the fish. Then marinate the fish with a little salt, cooking wine, onion and ginger for about 10 minutes.
Step2:Mix 2 tablespoons of steamed fish and soy sauce (spoon for soup and dinner), 1 tablespoon of Li Jinji's Jinbiao's fresh soy sauce, 1 half of sugar, 50ml warm water into a small bowl in turn until all sugar is melted
Step3:Cut some scallions and ginger into shreds. Put them on the fish and in the belly. Pour the mixed juice over the fish with a spoon.
Step4:When the water is boiled, put it into the pot and steam for 8 or 9 minutes. Turn off the heat and steam for 35 minutes without removing the lid.
Step5:Remove the shredded ginger from the steamed fish. Pour out the fishy water soaked in the plate from the steamed fish. Then you can see that the fish skin is relatively complete
Step6:Pour the prepared soup on the bottom of the plate. Arrange the steamed fish. Sprinkle the onion and ginger on it. Coriander color.
Step7:The oil in the pot is 80% hot and smokes. Pour the hot oil on the fish with the shredded onion and ginger. Don't be too greasy. It's usually enough to fry.
Cooking tips:Use a knife to cut along the back of your back from head to tail. You won't break your skin when steaming. Do not open the lid immediately after the steaming time. It is necessary to close the fire and steam for 35 minutes. Don't pour too much oil at the end, or it will be greasy. There are skills in making delicious dishes.
