Steamed Perch

Steamed Perch

Introduction:

Production steps:

Step 1: scrape the bass scales, clean it, drain the water, coat with salt and pepper and marinate for 10 minutes.

Step 2: cut on both sides of the fish's back.

Step 3: put onion and two chopsticks on the plate.

Step 4: put ginger slices into gills, belly and back of fish.

Step 5: put it into a boiling steamer, steam it over high heat for about 8 minutes and take it out.

Step 6: cut the shredded onion and ginger [add some shredded red pepper and carrot, it looks more appetizing].

Step 7: put the colored silk on the steamed fish.

Step 8: heat some hot oil and pour it over. Finally, pour the homemade steamed fish soy sauce into the plate.

Step 9: if the steaming is just right, the taste of the fish is smooth, crisp and tender. The fish is picked up with chopsticks, just like garlic.

Materials required:

Live Bass: About 500g

Scallion: right amount

Ginger: right amount

Red pepper: right amount

Homemade steamed fish soy sauce: 100g

Salad oil: 10g

Salt: 3 G

White pepper: 2G

Note: homemade steamed fish soy sauce raw materials: celery, coriander, carrot, onion, 100g each, ginger 30g, green pepper and red pepper each. Meiji delicious juice 100g, chicken powder 60g, rock sugar 60g, fish sauce 25g, soy sauce 150g, soy sauce 12g, pepper 2G, water 1250g. Slicing method: slicing carrot, ginger, parsley. Heat the oil in the pot, put the above raw materials into the pot, and stir up the fragrance with a small fire. Add water and bring to a boil. Then turn the heat down and cook for 10 minutes. Drain the cooked vegetables and keep the vegetable soup. Pour in the seasoning to make soy sauce, stir well, bring to a boil again, and then put it into a vessel for storage. Refrigerate for a long time. This kind of homemade steamed fish soy sauce not only tastes good, but also is much cheaper than the finished products sold in supermarkets. It can not only be used in the seasoning of steamed fish, but also in the ordinary stir fry. After the fresh fish is steamed, the fish will shrink, the knife edge on the back will roll up, and the fish eyes will also be steamed out. Without the above performance, the freshness of fish is very low. Tips: 1 back surgery can not be saved. The meat on the back of the fish is the thickest and the most difficult to mature and taste. If the back is not cut, the steaming time will be extended. When the back of the fish is mature, the meat in other parts will be old. 2. Add scallion to the bottom, which has the same effect as chopsticks. It can "smooth" the steam. It is conducive to the maturity of fish and can also remove the peculiar smell. After the fish is steamed, remove the scallion. Don't sprinkle ginger slices casually. Put a few pieces of ginger in the gills. Gill is the most fishy part of fish. Ginger slices can directly and effectively remove fishy smell.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh