Chinese Food
Steamed perch
(78733 views)
0 failed dishes. Simple and delicious - control your own taste. They are definitely better than the ones made in the hotel. I don't like the taste of cooking wine, so I use white wine to deodorize meat dishes^_^
Cooking ingredients
Cooking Steps
Step1:Remove the gills, scales and scales of perch, clean them and put them into the plate. Cut a few knives on each side of the fish for the tast
Step2:Half of ginger and whole shallot are stuffed into the belly of the fish. Salt the fish skin evenly on both sides. Pour in Erguotou, Li Jinji's steamed fish and soy sauce, and marinate the fish for 10 minutes
Step3:Steam the remaining shredded ginger, sliced scallion and red pepper in a cold water pot under the surface of the fish skin for about 15 minute
Step4:Steamed fish and soy sauce will be more delicious after steamin
Cooking tips:Buy one and a half to two catties of perch. The small meat is not fat ~ steamed fish can be steamed with a round plate with holes (I don't know what its name is. Ha ha) in a frying pan. There are skills for making delicious dishes.
