Chinese Food
Steamed perch
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The common way to eat perch is steamed. It can keep the fresh and sweet of the fish to a great extent. The last step of Cantonese style steamed fish is to pour hot oil on the fish. This is to make the hot oil extract the fresh fragrance of ginger and onion. At the same time, it can also use the hot oil to stimulate the fish meat. It becomes compact and delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the bass. Cut the ribs with a knife. Put the fish on the plate. Spread the ginger slices on the fish.
Step2:Put the fish in the middle and lower layers of the steaming oven. No need to preheat. Start the pure steaming function. Steam at 100 ℃ for 13 minutes.
Step3:After the fish is steamed, pick up the ginger slices. Pour out the fishy water in the fish plate. Spread the scallions on the fish.
Step4:Put the steamed fish and soy sauce on the fish.
Step5:Heat up the pan. Pour in 1 tablespoon of oil and heat to 70%. Pour the hot oil on the onion section of the fish plate. The steamed fish not only tastes tender and smooth, but also has no fishy smell.
Step6:Finished produc
Cooking tips:Different weight of fish will have different time. This fish is more than 600 grams. Use this as a reference to increase or decrease time. There are skills in making delicious dishes.
