Chinese Food
Steamed perch
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People on the river. But they love bass. Since ancient times, perch has been a delicacy on the Chinese table. Perch meat is tender, less delicious, high protein and low fat. It not only meets the needs of taste buds, but also can be regarded as a diet to lose weight. It's a good table for all ages.
Cooking ingredients
Cooking Steps
Step1:Remove scales and gills of fresh bass. Marinate with salt and cooking wine for 10 minutes.
Step2:Appropriate amount of onion and ginger. Shred for standb
Step3:Spread ginger and scallion on the bottom of the dish. Fill in the fish ma
Step4:Boil the water over high heat. When the water is boiling, put the fish plate into the steamer. Pour on the steamed fish and soy sauce. Cover the pan. Steam over high heat for 10 minutes.
Step5:Appropriate amount of sugar, salt, raw soy sauce, old soy sauce, a little dry starch + Wang Shouyi's thirteen spices (available in the seasoning area of the supermarket) and a little water to make the sauc
Step6:Pour the sauce into the pot and bring to a boi
Step7:Pour the boiling sauce on the steamed bass. Sprinkle with green and red peppers. The delicious bass is out of the pot. The chef tasted it for herself. It's very delicious.
Cooking tips:Precautions - (1) boil the water in the pot and steam the fish in the drawer (2) steam the fish in a jin or so for ten minutes. It's the best way to steam the peeled meat in the shape of garlic cloves. (3) steam the fish in one gulp. Don't open the pot cover frequently in the middle of the way. It's not conducive to the circulation of heat. The steamed fish is not tender and tastes bad. (4) pour the water out of the steamed fish and then pour the juice. Otherwise, it's better to boil it The smell is too strong. It affects the taste. There are skills in making delicious dishes.
