Chinese Food
Steamed perch
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Steamed bass keeps the fresh taste and sweet taste of the fish ~ ~ this is one of the biggest characteristics of Cantonese cuisine...
Cooking ingredients
Cooking Steps
Step1:Deal with perch - cut a knife through the upper abdomen of the fish. Remove the internal organs and the black membrane of the belly. Remove the gills. Wash and drain.
Step2:Cut ginger into shreds and onion into sections. Spread them on a clean plate. (as shown in the figure
Step3:Put the fish on the scallion and ginger slices. Also put some ginger slices and onion slices into the belly of the fish.
Step4:Put some ginger and scallion on the fish. (as shown in the figure
Step5:Add water to the pot. Put on the bracket.
Step6:Put the fish on it and steam it for 12 minutes in a high fire
Step7:Time to take out the fish. Pour out the distilled water. Squeeze in the lemon juice. (wash the lemon and cut into thick slices. Squeeze the juice directly and drop it on the fish. A little is enough. It's used for freshening and deodorizing.
Step8:Take the steamed scallions and ginger and discard them. Put on the fresh scallions. (as shown in the figure
Step9:Put the oil in the hot pot. Pour the oil into the soy sauce after boiling.
Step10:Turn off the fire immediately.
Step11:Drench the fish while the oil is hot.
Step12:It immediately makes a zizzy sound. Waves of fish smell delicious.
Step13:Open to eat ~
Cooking tips:You can't steam fish for too long. If you steam fish for too long, the meat will burn and the color will be ugly. It depends on the size of the fish. Generally, about 500 grams of fish are steamed for 1215 minutes after the water is boiled. When steaming fish, there will be more pour water in the dish. Be sure to pour it out and pour the sauce. So as to keep the fish fresh and sweet without fishy smell. There are skills in making delicious dishes.
