Steamed Perch

Steamed Perch

Introduction:

Production steps:

Step 1: fresh river bass just slaughtered, a head about 1 jin 2 liang is appropriate

Step 2: wash the bass and remove the head and tail.

Step 3: cut the bass from the back, not the belly.

Step 4: add 10 grams of salt, 20 grams of rice wine, 20 grams of steamed fish and soy sauce, 10 pieces of Chinese prickly ash, 1 piece of big sauce, and a little shredded green onion to marinate for 30 minutes.

Step 5: slice ginger and ham, place them at the bottom of the plate, put on the bass, and set the shape. Bring to a boil and steam for 10 minutes.

Step 6: saute pepper on low heat for 2-3 minutes, add a little shredded green onion and pepper after the bass is out of the pot, and pour pepper oil while it is hot.

Materials required:

Bass: 1

Ginger: 10 tablets

Ham: 1

Red pepper: 2

Salt: 10g

Rice wine: 20g

Large ingredients: 1 grain

Chinese prickly ash: 10

Steamed fish and soy sauce: 20g

Shredded scallion: 10g

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Production difficulty: simple

Process: steaming

Production time: one hour

Taste: slightly spicy