Chinese Food
Steamed perch
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The first steamed perch I ate out many years ago was between my lips and teeth. It was tender and sweet. One mouthful after another. I couldn't stop. Since then, I'm very happy with this dish. Especially in this hot summer without appetite. Steamed bass with light and rich nutrition is a good choice.
Cooking ingredients
Cooking Steps
Step1:1. Remove the bass's internal organs. Please wash them.
Step2:Sliced ginger (too thick today). Diced onion and garli
Step3:Sprinkle the onion, garlic and ginger on the fish. Add some soy sauce, rice wine and salt. Spread well. Marinate for ten minutes
Step4:Prepare the pot and boil the water. Steam the fish after the water is boiled (the steamed fish is especially delicious and sweet). About 10 minutes
Step5:When steaming fish
Step6:Prepare another pot. Pour in a little oil. Add the remaining ginger, onion and garlic. Stir fry
Step7:Pour 6 into the plate of steamed fish. A plate of delicious steamed bass will be finished. (limited shooting skills. I don't know where the head and tail are. Sorry.)
Cooking tips:Perch is rich in protein, fat, calcium, phosphorus, iron, copper, vitamins and other ingredients. It has high nutritional value and good cooking skills.
