Chinese Food
Steamed bass
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I went to the market and got myself a bass. Steaming is the healthiest way. It's more than one jin. It's the most beautiful enjoyment of my lunch. In addition, perch has the effects of Tonifying the liver and kidney, benefiting the spleen and stomach, resolving phlegm and relieving cough. It has a good tonic effect on people with liver and kidney deficiency.
Cooking ingredients
Cooking Steps
Step1:Go to the scales, remove the internal organs and clean them (I'll ask the merchant to do this for me). Then cut a knife on both sides of the back to nearly 1 / 2 of the dept
Step2:Pour beer, salt and marinate for 15 minute
Step3:Clean and cut scallion into thin filaments for use. Cut ginger into filament
Step4:Marinated bass with shredded ginger and scallio
Step5:Boil water and steam for about 8 minute
Step6:Take it out. Pour out the juice. Then remove the shallots. Pour in steamed fish and soy sauce, and sprinkle with scallions again. Pour in hot oil.
Cooking tips:Practice-1. The remaining beer can not only remove the fishy smell, but also make the steamed fish tender. 2. The time of steaming depends on the size of the fish. I recommend one jin or so. 3. The fish will taste too old if the time of steaming is too long. Therefore, it is recommended to row a knife at the place with thick meat on the back of the fish before steaming to ensure that the fish will taste just when the time of steaming comes. There are skills in making delicious dishes.
