The meat of perch is white, tender and fragrant. It has no fishy smell. The meat is in the shape of garlic. It is most suitable for steamed, braised or stewed soup. Especially at the end of autumn and the beginning of winter. The mature bass is particularly fat and rich in nutrients. So it's the best time to eat fish. Efficacy: Invigorating the spleen, invigorating the Qi, benefiting the kidney and calming the fetus. Suitable for eating - suitable for people with anemia, dizziness, pregnancy edema and fetal restlessness. 1. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effect of nourishing the liver and kidney, spleen and stomach, resolving phlegm and relieving cough. It has a very good tonic effect on people with liver and kidney deficiency; 2. Perch can also treat fetal restlessness, produce less milk and other diseases. Expectant mothers and women eat perch is a kind of nutrition that can not only supplement the body, but also cause excess nutrition and lead to obesity Food. It is a good product for body-building and blood tonifying, spleen and Qi tonifying, body and health. 3. There are more copper elements in sea bass blood. Copper can maintain the normal function of nervous system and participate in metabolism of several substances
Step1:The bass is washed clean. It's easy to taste with a knife on the back. Dip salt on the hand and wipe evenly on both sides of the back of the fish with cooking wine. Don't need much. Put onion, ginger and garlic in the belly. Marinate for 20 minutes. Put onion, ginger and garlic on the surface.
Step2:Put the fish in the water when it's boiled. Don't cool it, or it will be destroyed
Step3:Steam for 10 minutes. Take out the water and pour it out. It's too fishy. Mix the sauce - smoke one scoop and two scoops of steamed fish and black bean sauce. Pour it on the fish. In another pot, cook the rice with oil and smoke. Pour it on the back of the fish. It's O
Cooking tips:There are skills in making delicious dishes.