Steamed Perch

Steamed Perch

Introduction:

"Steamed perch is fresh, tender, light and nutritious. The fish has few bones. It's a good choice for the elderly and children, as well as for entertaining relatives and friends. "

Production steps:

Step 1: a river bass, to scale, viscera wash. Fish on both sides of the flower knife, each side 3-4 knife, knife edge should not exceed 3 cm, oblique knife into. Deep touch on fish bone.

Step 2: take a long plate, put in the perch and marinate it with a little salt and cooking wine.

Step 3: put two sections of scallion and three pieces of ginger on the plate, and put the fish flat on the scallion and ginger. Put ginger and scallion slices into the scalpel, steam over high heat for 6 minutes, take out the fish plate, pour out the excess water, pour in the steamed fish, soy sauce or soy sauce, and steam for 2 minutes.

Step 4: take out the fish plate, add 50g cooking oil and heat. Sprinkle shredded scallion and ginger on the fish and pour hot oil to serve.

Step 5: if you're at home, you don't have to put the fish head together. It's time-saving and less fishy.

Step 6: done.

Materials required:

River Bass: 1 jin, 2 liang

Scallion: 100g

Ginger: 100g

Edible oil: 50g

Steamed fish and soy sauce: 60g (soy sauce)

Note: if you like spicy food, you can cut some shredded red pepper and put it on the fish with hot oil. It tastes more delicious!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light