Chinese Food
Steamed perch
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When I came to Beijing in 1998, I was poor at the beginning, because I was poor at that time, and the seafood in Beijing was so expensive. People who were used to eating seafood as rice had to study hard to make river fish. Because I can eat a jin of shrimp at a time. Eating a piece of meat is like eating a stone. I can't digest it. Fortunately, there are achievements in mathematics now
Cooking ingredients
Cooking Steps
Step1:Wash the bass. Cut the fish into flower knives. Rub the fish with a little salt on your hands.
Step2:Then rub the fish with ginger slices. Salt and ginger rub the fish to remove the fishy smell.
Step3:Cut three pieces of green onion and ginger into the belly of the fish. Then cut several pieces of fresh ginger into the flower knife.
Step4:When the water boils, put the perch into the steamer. High fire. According to the size of the fish. The time is. 810 minutes.
Step5:Start mixing the sauce. First put a little salt (because the fish has salt. The soy sauce also has salt). Put in a spoon of sugar and half a bowl of water and stir until the sugar and salt melt. Add one scoop of delicious food. Two scoops of Donggu. Stir.
Step6:Pour a little oil into the pot. Add the prepared juice at a little temperature (the oil will splash if the temperature is high). Heat it up. Boil it over medium heat for 2 minutes.
Step7:When the bass is steamed, put out the pot. Pour out the dregs. Change the plate.
Step8:Sprinkle the chives on the fish first, and then pour the sauce on the chives. It's movin
Cooking tips:1. Make sure to steam the fish with water. This way, the fish is not firewood. 2. The water of steamed fish must be poured out. It's too fishy. 3. Warm the oil and reduce the juice. There are skills in making delicious dishes.
