Chinese Food
Steamed perch (crucian carp, yellow croaker)
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I always like steamed fish, but I always think it's a little fishy outside. I've studied it for several times. Finally, I think it's better. Although it's light, it's tasty. It's not fishy. We northerners prefer to make the dish deep in color. In fact, the taste of this dish is very light. I wrote three kinds of fish because I think these three kinds of fish are the most delicious for steaming A kind of Come and do it with me. I can write it in super detail. Novices who can't cook can also do it. A kind of
Cooking ingredients
Cooking Steps
Step1:Before that - the size of the fish to be prepared. Here's my experience. The size of the fish is best prepared according to the size of your own steamer. The fish you bought before is too big to be put in the pan. Cut the fish head and tail and put them aside. I don't think it tastes right. It could be psychologica
Step2:Duang。 Let's start. Clean the inside and outside of the killed fish. Cut a knife gently from the seam of the back of the fish to prevent the fish from breaking the skin and curling the skin during the steaming process. Then cut two knives obliquely at the fish positions on both sides. It can taste better.
Step3:Marinate the fish. First, apply cooking wine, salt and white pepper to the whole body of the fish. Give it a whole body massage by the wa
Step4:Cut the onion and ginger into shreds (cut them a lot, and then use them). Put some onion and ginger into the fish's belly. Just lay them flat. Then put some on the plate used for steaming fish. It's also flat and padded with fish.
Step5:Now let's mix the juice. What I share this time is to use the juice twice. Put the steamed fish and soy sauce, chicken essence, sugar, soy sauce, salt (less salt. Let it go when marinating) into a small bowl in turn, and then pour in a little warm water. In order to make the sugar melt. OK. The juice is ready. (I tried to steam the fish and then water it before. I didn't think it tasted like fish. It's fishy. If you really like to eat something special and light, you can reduce the amount of the mixed juice. After the last step, you can steam the fish directly and then water the juice in the pot.
Step6:Put the pickled fish on a plate with shredded onion and ginger. Pour the mixed juice on the fish with a small spoon. Don't forget to pour it in the belly of the fish. This is where half the juice is used. Finally, it's time to cook. Boil the water in advance
Step7:After steaming, put the fish in the steamer. Cover the steamer and wait for 8 minutes. If you want to be tender, steam for a few minutes. But remember not to exceed 15 minutes.
Step8:Take out the steamed fish. Remove the scallion and ginger from the belly and the fish pad. Throw them away. Don't be reluctant. It's all fishy. There's no smell. The soft ones are not delicious. It's not recommended to change the soup directly, because the soup is fish
Step9:Spread the new shredded onion and ginger on the fish (line up). Pour the remaining sauce evenly into the fish and the fish's belly. Burn the oil. After the oil is hot, pour it from the fish's head to the fish's tail, especially the onio
Cooking tips:There are skills in making delicious dishes.
