Chinese Food
Steamed perch with home cooking
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Last time I made braised crucian carp. There are so many fish bones. This time I bought bass with fewer fish bones. The steamed fish is also delicious.
Cooking ingredients
Cooking Steps
Step1:Wash bass and cut off the head and tai
Step2:Cut off the fins. Slice the body down from the fins. Don't cut off the belly
Step3:Cut five or six pieces of ginger, smash the garlic, and slice one piece of shallo
Step4:Put on disposable gloves and take out the juice. Then put 1 spoon of cooking wine, half spoon of white wine and 1 salt spoon of salt into the mixture
Step5:Pour the onion, ginger and garlic into the fish body and head, and marinate for 1015 minutes
Step6:Marinate the fish and steam for 10 minute
Step7:Roll the other green onion 3 times. Then cut it into silk
Step8:Cut shredded scallion, ginger and chili for standb
Step9:After the fish are steamed, pour out the soup. Then pour 1 tablespoon of steamed fish soy sauce and 1 tablespoon of raw soy sauce over it
Step10:Add shredded ginger and red pepper. Pour hot oil on the en
Step11:Take a picture. Perfect. It's delicious.
Cooking tips:1. Because the bass is relatively large, I cut the bass into flowers because I don't have a long enough plate to hold a complete fish. Students who are not bothered can not cut it like this. They can steam the whole bass directly. 2. There is no steamed fish and soy sauce. There are skills to directly release raw sauce or cook delicious dishes.
