Chinese Food
Steamed perch
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Many years ago, I ate steamed perch with black fungus in some place. The flavor is fresh in my memory. I only know that the fish is tender and tasty. The fungus is delicious and refreshing. Since we started, bass hasn't been on the table yet. Today, I just bought a fresh one. I just copied it to the table as I remember. My daughter can't wait to taste it. She immediately said it's like it was cooked in a restaurant. Ha... What a straightforward and simple evaluation.
Cooking ingredients
Cooking Steps
Step1:Clean up the fish's scalpel and belly. Slice the fish's back obliquely. Put salt and yellow wine on the fish's back to make it tasty. Cut ginger and spread it in the slit just cut. Put some into the fish's belly. Marinate for more than ten minute
Step2:Clean and spread the dried fungus on the plate. Put the salted fish on the plate. Wait until the water is boiled, then put it on the plate. Start steaming for 8 minutes. It depends on the size of the fish. If it's a transparent pot cover. After 8 minutes, you can see the fish eyes popping out. It means that the fish are steamed. Turn off the fire and don't hurry to open the pot cover and simmer for another minute or two
Step3:Use the space of steaming fish just now. Mix the juice, one scoop of soy sauce, one scoop of oyster sauce, one scoop of yellow rice wine, a little sugar and chicken essence. Put them in the microwave for 30 seconds to use. Chop the green onion leaves and cut the green onion into thin threads (in fact, it doesn't matter. It's only for the sake of scattering the fish's body to look good. It can be ignored if you make it yourself
Step4:Heat the corn oil in another pot. Take out the steamed fish. If there is a lot of juice, pour out some. Sprinkle with Scallion leaves. Sprinkle the mixed juice evenly on the fish. Then sprinkle with the boiling corn oil. A smell is coming
Cooking tips:The advantage of black fungus is not only that it tastes delicious, but also that it is placed on the bottom of the plate, which makes the whole fish aerial. In this way, it is more evenly steamed and heated, and the fish meat tastes more elastic and delicious.
