Chinese Food
Steamed perch
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Mom always said - you don't have to do it. But if you can, you can't do anything. Nobody is at home. It's hard not to take the baby to take out every day. It's not scientific. To tell you the truth, I don't cook much at home, but there are always so many masterpieces. It's like this steamed bass. Use the peanut oil that my mother specially brought me from Carrefour. Use the fresh red peanuts of the season. Pass on the essence of an ancient process. It's a limited press. It's only for the first time. When it's opened, it's full-bodied peanut fragrance. It's like the fragrance of an old oil shop when I was a child. Delicious fish. Actually, it's not complicated at all. You don't need to be afraid of being splashed by oil. Your personal safety is guaranteed. Don't worry about learning. Why choose perch? It's rare and tender. It's better to buy this kind of fish if you have children at home. How to do it - marinate, steam, water, oil. Done. You don't need to squat in the kitchen. Even if you are cooking, you need to be beautiful.
Cooking ingredients
Cooking Steps
Step1:Clean up the fresh bass. Prepare the ingredients. Dry the fish with kitchen paper towel and make three strokes on both sides. Spread 2 tablespoons of salt evenly. Put ginger shreds on the edge of the fish. Pour over half of cooking wine. Marinate for 15 minutes.
Step2:When the marinating is over, put the scallion slices in the fish belly. 23 slices are enough. Remove the fishy smell. Put the remaining ginger and shallot on the fish. Pour in the remaining cooking wine.
Step3:Add a half pan of water to the large steamer in advance. Put on the prepared fish after boiling. Steam for 1215 minutes. Wait for two minutes after turning off the heat before opening the lid.
Step4:Out of the pot. Pour the steamed soup into a clean pot. Add steamed fish and soy sauce and the remaining salt. Boil over a small heat and stir well to make the sauce. Pour it on the fish. Cover the fish with red pepper rings, scallion slices and shredded scallion. Pour some peanut oil into a clean pot. Heat it up. Pour it on the fish with a spoon. Steam the bass.
Cooking tips:1. Fish must be fresh and clean. Deal with fish as a hand. Bass's thorns are very hard. It's easy to tie hands. It's better to cut the fish. The other ingredients are to be cleaned. We still have this common sense. 2. Steam fish up and down for 23 minutes. Look at the size of the fish. 3. Steam the fish well. Don't pour out the soup. Use this soup. Mix the water. The original taste. There are skills in making delicious dishes.
