Chinese Food
Annual fish ~ steamed perch
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The formation of traditional festivals is a long-term accumulation process of a nation or a country's history and culture. Chinese traditional festivals are various and an important part of long history and culture. The traditional Chinese festivals developed from the ancient ancestors clearly record the rich and colorful social life and cultural content of the Chinese nation. In many festivals, Spring Festival is the most important. The hard work of the year turns into happiness at this moment of reunion. No matter how many times you travel, you just want to have a reunion dinner with your family in your hurry home. New year's new weather. People will also place their expectations for the new year in the new year's feast. They will present a kind of delicious food with auspicious meaning to welcome blessings. The name of the dish contains hope, such as - rising every day, increasing wealth, great fortune, promising future and fish every year; let the family eat to run. The new year is about to have a good start. Spring Festival family feast. It's auspicious and delicious. Fish every year - the new year's menu opened by our family on the first day of 2017. I hope the whole family will be in the new year
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:Wash bass as shown in the picture and cut into three section
Step3:Cut large pieces from the back of the fish. Be careful not to cut the abdomen
Step4:Cut large pieces from the back of the fish. Be careful not to cut the abdomen
Step5:After marinating and washing, put it in the shape of peacock. Put the tail under the fish. Sprinkle some green ginger
Step6:After boiling the water in the pot, put it in. Cover and steam for 6-8 minute
Step7:At this time, prepare Hangzhou pepper slices and ginger slice
Step8:Take out and drain the soup after steamin
Step9:4 tbsp steamed fish and soy sauc
Step10:Sprinkle 1 teaspoon chicken powde
Step11:Stir fry shredded ginger, Hangzhou pepper and medlar in another pot. Pour them on the fish while it's hot
Step12:Finished product drawin
Cooking tips:1. Don't choose to steam fish too much. 1 jin or so is the best taste. 2. When you cut fish, you should start from the back of the fish. It's more beautiful to cut thin pieces. It's convenient to cut thick and eat, but you should pay attention that the abdomen can't be cut off. 2. To keep the fish fresh and tender, you need to steam it quickly. So steam it for a few minutes after steaming. Otherwise, too long time will affect the taste of the fish. 3. It's convenient and delicious to steam fish with steamed fish and soy sauce. You can also steam fish without steamed fish and soy sauce Change other seasonings as you like. There are skills in making delicious dishes.
