Chinese Food
Steamed perch
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I loved bass since I was a kid. It's delicious and doesn't have many bones. It has always been thought that perch is a freshwater fish. I didn't know until I grew up and read a book. It turned out that perch lay eggs at the junction of saltwater and freshwater in spring. In autumn, they swam into the freshwater river and went back to sea. So there are bass in the sea. There's no clear definition. The meat of perch is white, tender and fragrant, with little fishy smell. The meat is in the shape of garlic. It is most suitable for steamed, braised or stewed soup. The taste of perch is sweet and the nature is flat. It can enter the three meridians of liver, spleen and kidney. It has the functions of invigorating the spleen, invigorating the Qi, benefiting the kidney and stabilizing the fetus. It can be used to treat children's dyspepsia. It can be used to treat pertussis. It can also be used to treat women's pregnancy edema and fetal restlessness.
Cooking ingredients
Cooking Steps
Step1:Kill fresh bass (the market usually helps to kill them). Wash them and prepare ginger slices and chopped chives.
Step2:Put some oil on the fish. Then put ginger slices or shredded ginger into the fish belly and sprinkle it on the surface. Steam the boiling water in the pan (cover the pan) for 3 or 4 minutes. Then pour out the water in the pan.
Step3:Pour out the water and pour it with steamed fish and soy sauce or soy sauce. Steam for 3 minutes and sprinkle with minced chives. Take another pot of boiling oil and pour it out of the pot.
Cooking tips:1. The time for steaming fish must be well controlled. Generally, it takes 56 minutes under one jin, 78 minutes about one jin, and 910 minutes for two or three drops per Jin. 2. When the fish is almost steamed, make sure to pour boiling oil on the surface of the fish. It will bring out the fragrance of ginger and scallion. At the same time, the scallion is more green and moving. There are skills in making delicious dishes.
