Chinese Food
Steamed perch
(84391 views)
Cooking ingredients
Cooking Steps
Step1:Marinate fish with salt, cooking wine and pepper.
Step2:Put ham, carrot and ginger in the fish belly.
Step3:Put the steamer water on the tray after boiling. Steam for 5-8 minutes. According to the size of the fish, don't steam for the sake of tenderness
Step4:Take out steamed fish and soy sauce, sprinkle with shredded green onion and shredded red pepper.
Cooking tips:1. The weight of the fish should be controlled at about 600g. The size of the fish should be placed in the fish plate. It looks beautiful and the cooking time should be well controlled. 2. When cleaning the fish, the back bone of the fish can be cut from the belly (cut with a knife tail saw). In order to prevent the whole fish from deforming due to the contraction of the fish bone after the fish is steamed. But if your skill is relatively unfamiliar, it's ok if you don't cut it, so as not to start steaming, you can spoil and deform the fish. Clean up the fish. Spread lard on both sides of the fish. Dip in a little white wine (you can also dip in some foreign wine. Maybe create a new taste). 3. Mix some ham or 50g meat stuffing with a little soy sauce, sesame oil, salt, ginger powder and mushroom and put them into the belly of the fish. It can not only make the fish taste more fresh but also support the belly of the fish. Make the steamed fish full. 4 Big old ginger. Take the longest section and cut it into fine and beautiful filaments. Take the middle section of the green onion (the unclean part is equal to the length of ginger) and cut into filaments
