Steamed Perch

Steamed Perch

Introduction:

Steamed perch Kwai, which is very stressful, I'll cook some steamed bass in the middle of the day. I made it according to the instructions of steamed fish soy sauce. After doing several times, I made some improvements in time. I don't think it's a good seller. It tastes good, and it is quite simple and saves time.

Production steps:

Step 1: first, a family photo, a bass, steamed fish, soy sauce and cooking wine. A few green onions, a few ginger slices, a red pepper (actually used half), ginger and cooking wine forgot to shoot.

Step 2: thin the thick part on the back of the bass, and don't cut it. Put a few pieces of ginger and scallion at the bottom of the plate. After the perch is put on, put some cooking wine.

Step 3: steam in the pan for about 3-4 minutes, remove the water from the pan, pour in proper amount of steamed fish and soy sauce, and steam for 2 minutes.

Step 4: for the skill of steaming fish, cut the chili peppers and shallots short, and tear them into shreds by hand. Forgive me, I'm not good at it, and I'm in a hurry, so I'm free to do it.

Step 5: after the fish out of the pot, first put shredded pepper, then onion.

Step 6: put the oil in the pot, burn it in a big fire, smoke white, leave the fire, and pour it on the fish.

Step 7: today, the fish's appearance is not very good. I'm a little sorry. I shouldn't let the fish seller cut it on his back. But believe me, it's delicious. It's all gone.

Step 8: stir fry loofah: after steaming the fish, half of the chili and loofah are fried together.

Step 9: find some laver and shrimp, and make laver egg soup.

Step 10: grab a scrambled egg with tomato

Step 11: it's time to have a meal. Simple is a little bit simple, but the nutrition is still comprehensive, there are all kinds of colors.

Materials required:

Fresh Bass: 1

Red pepper: 1, actually half

Scallion: right amount

Ginger: right amount

Steamed fish soy sauce: right amount

Cooking wine: moderate

Note: the steaming time on the steaming fish soy sauce is steaming for 10 minutes first, then steaming for 5 minutes after pouring oil. My intuition told me that the fish must be very old, so I shortened the time. Practice has proved that I am right. Even if the steaming time is short, the fish is not too tender.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh