Chinese Food
Steamed perch
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Fan Chengda, a famous pastoral poet in the Song Dynasty, once had a famous saying the west wind blows the perch with four gills, and the cedar is crisp and greasy with thousands of threads. It can be seen that bass meat is delicate and delicious. I saw live bass on the market today. I'll buy it home. In order to retain the original flavor of fish to the maximum extent, steaming is undoubtedly the best cooking method. -
Cooking ingredients
Cooking Steps
Step1:A fresh bass. I bought this one about 600g. Remove scales and internal organs. Clean. Cut flower knife on both sides.
Step2:Paint the whole body of the fish with yellow wine to remove the fishy smell.
Step3:Sliced ginger and scallion. Stuffed in the belly of the fish.
Step4:Cut the remaining green onions and spare them.
Step5:Cut both the ham and the bamboo shoot into equal width and length slices as long as the flower knife. The thickness is 2-3 mm, and a piece of bamboo shoot and a piece of ham are staggered with the length of the fish body. Put it on the fish.
Step6:Add some water to the pot and boil it. Steam the fish in high heat for 6 minutes (the time of steaming depends on the size of the fish. As long as it's not very big, it's usually 5-7 minutes). Turn off the heat and steam for another 2 minutes.
Step7:Use the steaming time to mix the steaming fish soy sauce, salt, sugar, pepper and water evenly for standby.
Step8:Strain the steamed fish into the soup. Pour the sauce on the fish. Sprinkle with scallion.
Step9:Heat about 30 ml of cooking oil.
Step10:Pour the hot oil evenly on the steamed fish.
Cooking tips:All the ingredients in the recipe are approximate. The magic place of Chinese food is here. The same seasoning is made by different people. Different taste. There are skills in making delicious dishes.
