Chinese Food
Steamed perch
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There are many ways to make fish. Braised, steamed, fried, stewed, etc. The most common one in Guangdong is steamed. Steamed. Besides the simple Kwai, it also keeps the fish delicious. The fish is tender and smooth. With soy sauce, you can enjoy every bite-
Cooking ingredients
Cooking Steps
Step1:Remove the scales and internal organs of bass and clean them. Put some ginger in the bell
Step2:Clean ginger and cut into shreds. Cut into sections with Scallio
Step3:Boil the water and put it in the po
Step4:Steam in high heat for 7 minutes. Turn off the heat. Pour out the water in the dis
Step5:Heat up the oil and stir fry the shredded ginge
Step6:Add some soy sauce and scallio
Step7:Stir fry and turn off the fir
Step8:Pour the sauce on the fish while it's hot. It's hot. The bass is very delicious. It's an indispensable dish for a family banquet
Cooking tips:A kilo of bass has been fully cooked in 7 minutes. After steaming, you must pour out the soy sauce from the plate. If you can, it's best to use the steamed fish soy sauce. It's fresher than the raw soy sauce. It's not so salty. Ginger and shallot can also be cut without heating, then soaked in water, and finally decorated with fish. I don't like raw food, so I heat it up and pour it on the fish. In this way, I like to have skills in making delicious dishes.
