Chinese Food
Steamed perch
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The mid autumn festival feast is full of fat bass. The mature bass in this season is particularly fat. The fish has the most accumulated nutrients. So it's the best time to eat bass. The meat of perch is white, tender and fragrant. It has no fishy smell. The meat is in the shape of garlic. It is most suitable for steamed, braised or stewed soup.
Cooking ingredients
Cooking Steps
Step1:Ingredients - bass.
Step2:Wash, peel and shred the ginger.
Step3:Spread the ginger on the fish plate. Put the perch on the ginger.
Step4:When the steamer is boiling, put the fish in.
Step5:The steaming time is 810 minutes. Depending on the size of the fish, pour the fish water out of the plate.
Step6:Sprinkle with scallion.
Step7:Heat the wok. Heat 2 tbsp of oil in the wok. Turn off the fire when the oil is smoking. Pour the oil on the onion shreds.
Step8:Pour in the raw sauce along the edge of the steamed fish plate and enjoy.
Cooking tips:The oil of drenching fish must be boiled. In this way, the onion will taste... There are skills in making delicious dishes.
