Chinese Food
Steamed perch
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Perch is also known as sea bass, zhaihua, perch plate, and four rib fish. It is also known as perch shark. It is listed as the four famous freshwater fishes in China with the Yellow River carp, mandarin fish and Heilongjiang Xingkai Lake whitefish. The main species of bass in China is Songjiang perch, also known as four gilled perch, also known as Hutou. Bass meat is white, fat and tender. It has few spins and no fishy smell. It tastes delicious. It is rich in protein and vitamins. It can be used as medicine. It is a very precious supplement. It is especially suitable for children
Cooking ingredients
Cooking Steps
Step1:Bass. Remove internal organs. Remove gills. Wash and drai
Step2:Back slashing flower knife. A little salt can be applied to taste it. Put it for ten minute
Step3:Fish plate. Put scallion and ginger on the bottom
Step4:Put the changed fish on i
Step5:Add the scallions to the fis
Step6:Prepare a bowl. Start to mix the seasoning. The details are raw soy sauce, old soy sauce, sugar, oyster sauce. Thes
Step7:Drench up the prepared materia
Step8:Put it in the oven. Set it to 100 ℃ for 15 minute
Step9:Finished produc
Step10:Finished produc
Cooking tips:Bass has very few spines. It's especially suitable for children to cook delicious dishes.
