Steamed Perch

Steamed Perch

Introduction:

"Today's steamed bass is simple, but the finished product is beautiful and the taste is excellent. It has become an indispensable main course in the family banquet. Choose a kilo of perch, steaming time just to the heat, the fish is just cooked, tender and smooth, the delicious fish completely present. The soup is sweet with rice wine and fragrant with soy sauce. Every mouthful is absolutely enjoyable. "

Production steps:

Step 1: raw materials, half of ginger and scallion cut into thin wire, soak in water for standby (decoration).

Step 2: draw a flower knife for bass, steam fish with half tbsp, marinate in soy sauce, scallion, shredded ginger, salt and pepper for 5 minutes.

Step 3: under the pickled onion and ginger.

Step 4: the fish stand up, sprinkle some scallion and shredded ginger on the body, drizzle half a teaspoon lard, put boiling water on the pot, steam for four minutes, pour out the water in the steamed fish plate, put three teaspoons rice wine, and continue to steam for three minutes.

Step 5: don't open the lid and simmer for five minutes.

Step 6: take out the fish, throw away the green onion and ginger, and pour the soup on the fish. If you eat at home, it's OK not to change the plate. When I change the plate, I tilt the plate without using any utensils, and the fish slides into another plate.

Step 7: heat the oil and pour it on the fish. You can also not water, but I strongly believe that water is delicious!

Step 8: decorate it last, put a virgin fruit in your mouth and sprinkle water soaked onion and ginger on your body. If red pepper looks better, I didn't buy it.

Materials required:

Bass: moderate

Chives: right amount

Ginger: right amount

Rice wine: moderate

Steamed fish soy sauce: right amount

Salt: right amount

Pepper: right amount

Lard: right amount

Note: later: 1, the bass meat is tender, a kilo of bass cut flower knife, seven minutes just, eight or nine minutes old. The error range of one Jin is two Liang. 2. Rice wine is very delicious. You can try it! The role of lard can not be underestimated, very fragrant, if not, you can put a piece of pork shop on the back of the fish. 3. Don't put a lot of steamed fish and soy sauce on this fish. In fact, it's OK not to put it. I put a little bit to change the color of Taibai in order to make the finished product beautiful. When eating, pluck a piece of meat and dip it in the soup. It's incomparably beautiful

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: Original