The main cooking skill of steamed bass is to steam vegetables. The taste is salty. Steamed bass is one of the traditional dishes in Guangdong Province. It belongs to the Cantonese cuisine and one of the seafood recipes. The main ingredient is perch. The cooking skill of steamed perch is mainly steamed dishes. The taste is salty. Perch is rich in a variety of nutritional values. It has the highest DHA content in freshwater fish. Therefore, steamed perch is the most brain tonic. Choose a kilo or so of perch. The time of steaming is right up to the fire. The fish is just cooked. It's tender and smooth. The freshness of the fish is completely presented. Soup with rice wine sweet, soy sauce fragrance. Eat every mouth is absolutely enjoy.
Step1:The market cleaned fish are washed and put in the refrigerator for a while.
Step2:Cut the scallion into circles and silk for use.
Step3:Make three strokes on the front and back of the bass respectively. Then evenly smear with 2 spoonfuls of cooking wine and a proper amount of salt. Spread the onion rings and ginger slices on the bottom of the plate and marinate the back of the bass for 10 minutes.
Step4:Steam the water in the steamer for 8 minutes. Turn off the heat and simmer for 3 minutes.
Step5:Take it out of the steamer. Pour the water out of the steamer, and discard the ginger slices and onion rings.
Step6:Fill the pan and spread the shredded green onion. Then heat the oil in the pan and pour it evenly onto the shredded green onion.
Step7:Put the steamed fish and soy sauce in the pot and add a little water. Heat it and pour it over the fish evenly.
Cooking tips:1. Put the cleaned fish in the refrigerator for a while. In this way, the unsaturated fatty acids and proteins of the fish can be decomposed to the greatest extent. The fish we eat is also the most nutritious fish. 2. A pound or so of perch is better. Don't buy too big one when picking up fish. There are skills in making delicious dishes.