Chinese Food
Steamed perch
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Cooking ingredients
Cooking Steps
Step1:The bass is eviscerated, cleaned and separated from the fish bones (there are only two people in my family, so we can't eat a whole one at a time). Remove the fish bones and marinate with salt, white pepper, lemon juice and cooking wine for 10 minute
Step2:Take out the core of the onion, roll it up, cut the cilantro, wash it, pull it up by hand directly (I like this rough way), and other accessories are ready for use
Step3:Ginger slices on the plat
Step4:Put the marinated fish on the plate, and change the flower knife for the sake of the cooked fish and the good-looking finished product
Step5:Add water to the steamer and bring it to a boil. Steam the bass over high heat for 8 minutes, then turn off the heat and simmer for 2 minutes (do not open the lid halfway
Step6:Put the steamed bass on a large plate and put the shredded green onion, coriander, spicy millet and sesame olive oil on top of it. Heat the fish and pour the steamed fish and soy sauce on it
Step7:Finished produc
Step8:Finished produc
Step9:Finished produc
Cooking tips:1. With lemon juice, you can get rid of the smell and increase the flavor. The steamed fish tastes a little bit hot and sour. It's a little trick. 2. Steamed fish and soy sauce are diluted with warm water. The salted fish has been salted before. It will be a little salty if you use it directly. 3. I think it's better to use olive oil. I've tried all kinds of oil before, but it's not delicious. It's not greasy at all, and I don't need to worry about the burden of too much oil. There are skills in making delicious dishes.
