Chinese Food
Steamed perch
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Steamed perch is a good food for all ages. The meat of perch is very tender. Except for the fish bone, there is no fish bone. It's easy to eat. So perch has always been popular. Let's talk about this dish today.
Cooking ingredients
Cooking Steps
Step1:One perch, one shallot, one ginger, 6G salt, 20g cooking wine, 25g steamed fish and soy sauce and 40g cooking oil have been prepared in the shop.
Step2:Cut 1 / 3 of ginger into shreds. Cut the remaining into large thick slices. Cut the green onion into two pieces that fit the length of the fish on the shelf. Then cut in half. Cut 1 / 3 of the green onion leaves into shreds (put on the fish when the dish is loaded). Cut the rest in half. Knead and squeeze out the juice of ginger and Scallion by hand. Rub the whole body of fish evenly with salt and cooking wine. Marinate for 15 minutes. Set aside.
Step3:Place thick ginger slices and scallion sections evenly in the dish.
Step4:Put the marinated fish on the green onion and ginger. Steam in a hot pot for eight minutes. Turn off the heat and simmer for another three minutes.
Step5:Take out the steamed fish. Pour out the fishy soup in the steaming plate.
Step6:Sprinkle with steamed fish and soy sauce, sprinkle with Scallion shreds, and pour in boiled cooking oil.
Cooking tips:1. The fish should buy live bass to ensure the freshness of the fish. Please clean the bass. Especially remove the black film inside the fish belly. Because the black film is the main source of fishy smell. 2. Marinate. When daubing cooking wine, salt, onion and ginger, first knead the juice by hand, then daub it. Marinate for 15 minutes. 3. When steaming fish, wait for the water in the pot to boil before steaming. 4. Steaming time. Steam the fish within 600g for eight minutes. Turn off the fire and simmer for three minutes. Steam the larger fish for about 10 minutes. If you are worried that the fish is not steamed, stick it in with chopsticks. If it is not stuck, it means it is cooked. Steamed fish is easy to steam old. It not only causes the loss of nutrition, but also affects the taste. 5. After the fish is steamed, pour out the soup. Because the soup has a strong fishy smell. Then drizzle the fish and soy sauce. Put on the shredded green onion (you can also put some shredded red pepper or millet pepper circles. Add color). Pour on the boiling oil. 6. Seasoning if not
