Chinese Food
Steamed perch
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Now it's in the ambush. Most areas in the north are as hot as those in the south this season. Simple and convenient steamed food is the first choice for families. Steamed food doesn't need to stay in the kitchen for a long time. It can also eat healthy and delicious. I bought a bottle of peanut oil from Carrefour. The raw material of this peanut oil is the fresh red coat fat peanut in the current season. It uses the ancient method of small press limited press, slow fire stir fry, full of fragrance, then small press, take the first press, pass on the technology of one hundred years. Use it to make steaming dishes. Open the kitchen window and smell the fragrance downstairs. The smell of appetizing the old oil shop
Cooking ingredients
Cooking Steps
Step1:First of all, prepare all the ingredients. When I buy bass, I'll ask the shopkeeper to help kill it. Remove the scales. Clean the bass with running water. Cut two sides of the bass.
Step2:Put salt on both sides of the fish. Pour in 50ml cooking wine and marinate for 15 minutes.
Step3:Cut the scallion into sections. Put it on the bottom of the plate. Put the fish on top of the scallion. Spread ginger slices and scallions in the fish body and belly.
Step4:Pour water into the steamer. Steam for about 10 minutes. Turn off the heat and simmer for another 2 minutes.
Step5:Pour out the steamed soup after the pot. Take off the ginger and scallion. Put on the new scallion and millet pepper. Pour the steamed fish and soy sauce over the hot water. In the other pot, pour 30ml of old method peanut oil, heat it and pour it on the fish.
Step6:Steamed perch is good.
Cooking tips:1. When cooking the whole fish, you usually need to cut two knives on both sides of the fish. It tastes better. 2. Put scallions on the bottom of the plate to make the steam circulation smoother and the fish ripen faster. You can also use chopsticks instead. My fish is about a jin of perch. If it's a bigger fish, it needs to be steamed for a longer time. 3. Pour out the soup after the fish is steamed, add seasoning, and finally pour hot oil. In this step, use the ancient method of Hu Ji Hua to squeeze peanut oil. Pass on the essence of the hundred year old method of pressing oil. The fragrance and fragrance of the old oil workshop are very strong and pure, which will make your appetite soar. There are skills in making delicious dishes.
