Delicious without limit -- steamed perch

Delicious without limit -- steamed perch

Introduction:

Weever, also known as Lateolabrax japonicus, zhaihua, Lateolabrax japonicus and four rib fish, is also known as the "four famous fish" together with shad from the Yangtze River and whitebait from Taihu Lake. Perch meat is white, tender, fragrant, and has no fishy smell. The meat is garlic shaped. It is best to steamed, braised or stewed

Production steps:

Step 1: one perch (it has been slaughtered by the vendor) and wash it.

Step 2: cut a 45 ° oblique knife on both sides of the fish body, with an interval of about 2 cm, and apply a spoonful of cooking wine and a spoonful of salt to the fish body. Wipe well and marinate for more than one hour.

Step 3: prepare shredded ginger, green onion and a small chopped meat ball.

Step 4: put a proper amount of shredded ginger, scallion and garlic into the upper and lower parts of the fish and the fish belly. Before putting them on the steamer, put the meat ball into the fish belly (so that the fish can keep full), sprinkle a proper amount of dried radish, and drizzle with a spoonful of delicious soy sauce. Boil water in the pan, steam for 5 minutes, then steam for 5 minutes. (don't remove the lid of the pot in this process.)

Step 5: prepare dried radish, garlic, scallion and 2 tbsp of delicious soy sauce.

Step 6: after steaming the fish, heat the oil in another pot, and fry the garlic and radish.

Step 7: quickly add 2 tbsp soy sauce and steamed fish soup, and finally thicken with starch. Be quick here, or the soup will burn out

Step 8: finally, pour the soup on the fish.

Materials required:

Bass: one

Minced meat: moderate

Ginger: right amount

Garlic: right amount

Scallion: right amount

Dried radish: right amount

Delicious soy sauce: right amount

Starch: appropriate amount

Note: 1, perch must be salted with cooking wine and salt, cooking wine can go fishy, salt can taste, salted fish steamed out will not be insipid. 2. Before the perch is put on the steamer, it is necessary to boil the water first, and steam the fish in the boiling water pot to ensure the tenderness and smoothness of the fish. 3. The purpose of stuffing the fish maw with meat is to steam it out and keep the fish full. You can also stuffing more scallion and shredded ginger here. 4. The time of steaming fish is adjusted according to the size of the fish. This fish is about half a catty. Steaming for 5 minutes is enough. However, steaming should be empty! The fish floss steamed in this way is soft, tender and smooth, delicious and fragrant, and has high nutritional value.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh