Chinese Food
Steamed perch with scallion oil
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When buying fish, the owner said it's called head bass. It's about checking it online. I didn't find out its scientific name. I didn't want to write a name at will. Anyway, it's a marine fish. It's also a bass family. It's better to call it simply bass. The favorite way of cooking at home is steaming. Only steaming can best reflect its freshness. After the fire is heated, put it into the pot and steam it. About 10 minutes, pour on the sauce that can bring out the fresh and sweet taste of fish. Pour on the hot onion oil. A salty steamed fish with the smell of onion will come to the table luxuriously. Relatives who like to eat fish must not let go of this delicious dish-
Cooking ingredients
Cooking Steps
Step1:Clean the fish. Salt the inside and outside for a whil
Step2:A large amount of ginger is placed under the fish. It plays a role of bridge. And a little ginger is put in the fish belly. It plays a role of deodorization
Step3:Finally, put a little ginger on the fis
Step4:Boil the water in the pan. Steam the fish for 10 minutes
Step5:While steaming the fish, start another pot. Put a small amount of cooking oil and scallions. Fry to make scallion oil
Step6:After the fish are steamed, decant the soup in the bow
Step7:Spread shredded green onion. Pour steamed fish and soy sauce on i
Step8:Drizzle with hot onion oil and serv
Step9:Finished product drawin
Step10:Finished product drawin
Cooking tips:1. Put ginger slices under the fish. One is to remove fishy smell. The other is to act as a bridge. Let the heat around the fish. Heat it more evenly. 2. Fry more scallion oil at a time. Refrigerate it in a bottle if you can't use it completely. Mix cold dishes and noodles. They are all good. There are skills for making delicious dishes.
