Chinese Food
Steamed perch
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Perch is rich in digestible protein, fat, vitamin A, vitamin B2, sugar, inorganic salt, niacin, niacin, calcium, phosphorus, potassium, zinc, copper, iron, selenium and other nutrients. Every family should try to eat fish and shrimp 12 times a week. It is very important for health. Especially for children with long body. It can be done 23 times a week.
Cooking ingredients
Cooking Steps
Step1:Buy bass home. Clean it. (the bass is brought home directly by the market owner. It's convenient and quick) after cleaning, use the kitchen paper towel to dry the excess wate
Step2:Sliced ginger and sliced scallio
Step3:Make a spa for the fish. Massage the whole body with salt and then pour in cooking wine. It's on both sides. Spread some scallion shreds on the bottom of the dish. Then spread ginger slices and scallion shreds on the fish. Boiling wate
Step4:Put water in after boilin
Step5:When it's time to steam the fish, we can cut the shredded shallots. Fold up the shallots and cut them crosswise
Step6:Take out our bass in 8 minutes. Pour out the water in the plate. Then neither ginger nor onion. Take a small bowl. Pour in the soy sauce, steamed fish, a little chicken essence (if you have children, don't put it) and oyster sauce. A proper amount of pure water. Try it on your own after the taste is adjusted. When it's light, add more ingredients. When it's thick, add a little wate
Step7:Pour the soup into the plate. Put the shredded green onion in it. Have some more Douchi. Hot oi
Step8:When the oil is warm, pour it on the onion directly. Our steamed bass is read
Step9:Open to ea
Cooking tips:I like the taste of Douchi. You can steam it with some Douchi. But the back of the Douchi also need to add. It's more fragrant. What's not clear? There are skills in message making and delicious cooking.
