Chinese Food
Steamed pearl spot
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Steamed fish is not inferior to sliced chicken in Guangdong cuisine. Fish has the meaning of surplus , especially the indispensable auspicious food for the new year. There are a lot of fish for steamed fish. Almost all fish can be steamed. The so-called steamed fish is the original taste. River fresh seafood. It's a fresh word. The steamed fish that I usually make the most is actually longevity fish. The price is low. It can be bought almost at any time. And it generally grows very large. But recently, my mouth is a bit tricky. I eat perch instead. Compared with the strong meat of sea bass, I prefer freshwater perch. What's more strange is that freshwater perch is more expensive than sea bass. This is not consistent with the fact that the seafood I know is more expensive than fresh sea bass. Yesterday, I was going to buy bass. I was on a whim. I pointed to the owners and aunts of different kinds of perches one by one. One of them was called pearl spot. Actually, there are only a few species I know. But Auntie said the fish is delicious
Cooking ingredients
Cooking Steps
Step1:Fish let the master kill. Come back to clean. Scallion white section. Scallion leaf cut. Ginger part slice part cu
Step2:Place the scallion and some ginger slices on the bottom of the steamed fish plate
Step3:Another part of ginger is stuffed into the fish's belly
Step4:Put a little salt on both sides of the fish and sprinkle with ginger. Then set up a steamer and boil water first
Step5:Put the fish in when the water boils. Keep the fire going
Step6:Soak the shredded green onion in clear water by using the steaming space
Step7:Eight minutes later, stop fire and cover the fish with soy sauce
Step8:Sprinkle with shredded green onion, cover and simmer for 10 seconds, then leave the pot
Step9:In a clean pan, heat the oil until it smokes
Step10:Pour the hot oil on the fish immediately. Put on the coriander and serve.
Step11:Finished product display
Step12:Finished product display
Cooking tips:1. If the fish is large, it's easy to cook if you row two or three knives on it. 2. It's recommended that you only put the scallion in the bottom of the fish instead of stuffing it into the fish's belly. Because the over cooked scallion will have a yellow taste. 3. When you put salt on the fish, it's as little as possible, because it's fresh. Too heavy salt will affect the taste and break the nutrition. In addition, the soy sauce itself has salt. 4. As for the steaming temperature, it's not the same. It's based on the fish It is also necessary to steam the bigger fish for 10 minutes. The standard to judge whether it is cooked is to poke the fish meat with chopsticks to the end smoothly. 5. If there is too much steam water in the plate before adding soy sauce, you can pour it out and add soy sauce. First, it will remove the fishy smell. Second, it will taste easily. 6. The role of the onion silk in the water is to make it naturally roll into a beautiful onion ring. 7. Stop the fire and sprinkle the onion silk on the fish It can also be cooked without stewing. Use the hot oil at the back to fry out the onion fragrance; 8. Because the fish shaped steamed fish plate is too long to put into the steamer. But it is strong
