Chinese Food
Steamed perch
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My husband's mouth is not very good. When he was a child, he was ill and had a lot of transfusion. It affected the development of his teeth. So he usually didn't eat beef. Pork and chicken were barely enough. His favorite fish and shrimp were often eaten by us. Bass was easy to pack up, tasted good and nutritious.
Cooking ingredients
Cooking Steps
Step1:A few days ago, there was a problem with the micro cloud. A lot of photos were lost inexplicably. It's a pity. So the middle step of this dish can't be found. Fortunately, this dish is very simple. The oral statement is the same - wash the bass. It's easy to taste the fish by slashing it three times. Then put some ginger in the knife edge. Put some salt on the fish body. Pour a little cooking wine to smell. Marinate it for about 10 minute
Step2:After ten minutes of marinating, steam in a pot. Steam over high heat for about 15 minutes. During this period, prepare the shredded onion. Carefully cut the onion into thin filaments with a knife and soak it in the water. Then the shredded onion will be curly. It will look good. In addition, prepare the oil pot to heat the oil. The onion can be fried in the oil pot. Then put the Douchi in and fry it a little. Wait for the fish to steam and come out. Pour out the extra water Share. Pour some fresh soy sauce again. Sprinkle with Scallion shreds. Finally, pour the hot oil down from the scallion shreds. It's done.
Cooking tips:Sea bass is better to eat than fresh water bass. It's better to make dishes with better meat.
