Chinese Food
Trial report of Wanzi pure brewing soy sauce -- steamed perch
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I'm greedy after watching the steamed bass in the third meal of tip of tongue 2. I'll go to the supermarket and buy one to operate it. I want to eat everything. I can't help but have a good appetite. This time, I didn't steam the whole fish directly according to the old method. Instead, I used the method of steamed sea bass with ice sugar tofu hair to make fish slices and put them on both sides of the fish bones. Since the Spring Festival, I saw the dish she made and was attracted by it. It's a very beautiful shape. I wanted to try it for a long time. Until today, I was lazy. This kind of steamed fish is more tender and tastes good because of its short steaming time. It's also easier to eat. It can be eaten directly without a fish bone. It's very suitable for lazy people.
Cooking ingredients
Cooking Steps
Step1:First, wash the bass off scales and gills to control the water content.
Step2:Then slice the bass.
Step3:Then cut the bass into slices with knives.
Step4:Cut the shredded onion and ginger and the shredded coriander.
Step5:The fish body is placed in the fish pan.
Step6:The fish fillet is divided equally on both sides of the fish bone.
Step7:Then add onion, ginger, cooking wine and a few medlar.
Step8:Put it in the boiling water pot and steam for 5 minute
Step9:Take it out in time after steaming. Pour the soup out of the fish plate. Pick up the shredded onion and ginger.
Step10:Then pour soy sauce on the fish and spread some new shredded onions and parsley.
Step11:Stir fry some corn oil.
Step12:Pour it on the fish while it's hot.
Step13:Bring the table to eat.
Cooking tips:Because the sliced fish is very thin, the steaming time is shorter than the whole fish. There are skills in making delicious dishes.
