My secret series 3

My secret series 3

Introduction:

"Perch is cooked at home, and different people make different tastes. Everyone has his own understanding and method of cooking. If you spend more time, you can make the original ordinary dishes better and better! Before, when making bass, it was rough, not as delicate as today. I think it's OK to eat! As a matter of fact, the dishes that have taken a lot of thought will bring you a lot of surprises, and your cooking skills will continue to improve in a small mind! This fragrant perch is more careful than before and tastes better. As soon as it's on the table, it's very popular with my family. My heart is full when I see them eating fish happily! "

Production steps:

Step 1: main ingredients: Bass seasoning: ginger, garlic, Beijing onion, chive, steamed fish, soy sauce, salt, etc

Step 2: Ingredients: shredded ham

Step 3: fish body flower cutter

Step 4: Flower knife method: first straight cut, not too hard, along the edge of the knife inclined forward cut some, cut flower knife, the fish body salt, massage a few times

Step 5: spread the cut ginger slices one by one along the edge of the flower knife, so that the fish can be deeply tasted in the process of steaming

Step 6: add water to the steamer, heat it over high heat and wait for the steam to come up

Step 7: after the steam comes up, put in the sorted fish, so that the fish can be heated immediately, and the time of steaming the fish will be shortened

Step 8: cover the pan and steam for about 5 minutes

Step 9: pour out the steamed fish

Step 10: pour in the steamed fish soy sauce, the warm fish will absorb the flavor of soy sauce quickly, and then steam for 2-3 minutes

Step 11: fried shredded ham

Step 12: pour the fried shredded ham into the fish

Step 13: use a spoon to pour the soup from the head to the tail of the fish, so that each piece of meat tastes delicious

Step 14: after finishing everything, change a fish plate to the table

Materials required:

Fresh Bass: one

Shredded ham: a little

Steamed fish soy sauce: right amount

Ginger and garlic: right amount

Jingcong: moderate

Salt: right amount

Chives: right amount

Note: my "secret" is here: 1, fish body flower knife, let's call it embedded flower knife, the blade first straight cut, the strength should be moderate, not too hard, after the body cut a little, the knife edge began to tilt, move forward, to be exact, is to cut forward. 2, after playing flower knife, fish meat on a little salt, fish belly also want to wipe, fish head a little bit, massage Massage, put the cut ginger along the opening of the flower knife, open each opening a little, so that the fish will be fully tasted! 3. Add water to the steamer to heat it first, and then put the fish in after the steam comes up. This can keep the fish heated immediately in the steamer, shorten the time of steaming fish, and make the meat super tender! 4. Stir fried shredded ham with scallion. It tastes delicious

Production difficulty: Advanced

Process: steaming

Production time: 10 minutes

Taste: light